
This hearty vegetable curry is packed with cauliflower, green beans, squash, and potatoes in a warmly spiced tomato sauce. Finished with coconut yogurt, fresh coriander, and lime, it is a satisfying make-ahead dinner that tastes even better the next day.
Cook the brown basmati rice according to the package directions until tender. While the rice cooks, heat the rapeseed oil in a large nonstick pan over low heat, then add the shredded ginger and curry leaves and cook for 1 minute until fragrant.
Add the butternut squash and baby potatoes to the pan. Increase the heat to medium and cook for 5 minutes, stirring often, until the vegetables begin to soften around the edges.
Stir in the chopped red chilies, grated garlic, garam masala, and Chinese five-spice. Cook for 30 seconds, then add the chopped tomatoes, cauliflower, 400 ml water, and vegetable bouillon powder.
Bring the curry to a boil, cover, and simmer for 10 minutes. Add the green beans and continue simmering for another 10 minutes, or until all the vegetables are tender but still holding their shape.
Remove the pan from the heat and stir in the coconut yogurt, chopped coriander, and lime juice. Serve with the cooked rice.
If meal prepping, divide the remaining curry and rice into airtight containers. Refrigerate for up to 2 days and reheat thoroughly before serving.
Use spinach or broccoli instead of green beans if needed. Stir in the coconut yogurt off the heat to keep the sauce smooth. For extra heat, leave some chili seeds in. Store leftovers in the fridge for up to 2 days and reheat until piping hot.