Cauliflower and Green Bean Curry with Brown Basmati Rice
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.
Servings4 Portions
Prep Time15 Mins
Cook Time45 Mins
Difficulty
Easy
Ingredients
4
- butternut squash, diced320 g
- baby potatoes, halved or quartered250 g
- cauliflower, roughly chopped400 g
- green beans, trimmed and cut into lengths320 g
- brown basmati rice225 g
- ginger, thinly sliced into shreds1 thumb-sized piece
- red chilies, deseeded and finely chopped2
- garlic, finely grated4 cloves
- chopped tomatoes4
- rapeseed oil1 tbsp
- curry leaves1 tbsp
- garam masala1 tbsp
- Chinese five-spice1 tsp
- vegetable bouillon powder2 tsp
- coconut yogurt150 g
- fresh coriander, chopped15 g
- lime juice1 tbsp
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
05
