Healthy Vegetable Curry |Vegan Recipe|

My friends actually got me onto the idea of just using vegetables in a curry, I always felt I had to add tofu or something for substance, but this does, in fact, work great! I like to keep my vegetables fairly chunky though, got to have some bite to them! The list I use below is what works for me, you can really add whatever you fancy!

There's an easy to copy and paste method and ingredients at the end of this blog post for if you want to print and use it!

First things first, chop your butternut squash in half lengthways so you can scoop out the seeds. Place it cut side down in a baking dish, filled with water coming a couple of centimetres up the side of the squash.

Ready to Roast!

Roast this in the oven for forty minutes to an hour until it's nice and soft and easy to scoop the flesh out, a little longer won't hurt it!

Whilst this is going on, prep your veggies!

Chunky Mushrooms

Yellow Courgette, and there's green in the background!

Two Red Peppers

Chuck everything you've chopped up in some bowls and wait until ten minutes before the squash is done before coming back to the kitchen. Maybe read a book or let me know you're cooking my curry via social media!

Carrot and Cauliflower all ready in my steamer!

When you've got about ten minutes left on the squash, set your carrot and cauliflower (or similar veg) up to steam for a bit, just to soften it a little.
Throw your mushrooms in a wok and once they're a bit wet as they're cooking, add your spices until they're nicely coated.

So difficult to photograph!

Lots of courgette....

Once your mushrooms are cooking up nicely, add in your courgette and pepper and get it all frying away. Because of the wetness of the veg, if you're using a non stick wok, you don't really need oil, but can of course add if necessary!

Your squash should be done by now, carefully remove it from the oven and put the flesh into a blender with a can of coconut milk and a tablespoon of curry powder (depending on your preferences).

Korma Coloured!!

The butternut squash makes the sauce a fabulous yellow colour, just like a takeaway korma!

Add the steamed veg and your sauce into your wok and leave it to simmer for however long it takes to boil up some rice to eat with it!

Vegetable Curry

Serve and enjoy. The coconut flavour of this dish is amazing, and the milk is the only other thing in it other than vegetables, so I reckon this counts as a healthy dinner treat!

Healthy Vegetable Curry

 I actually freeze mine in portions and take it for lunches at work. A quick re-heat in a saucepan or microwave and some microwave rice is a perfect quick, filling lunch!

I've learnt I should take blog photos earlier in the day....

Easy Copy Recipe

Ingredients:

Sauce:
Large Butternut Squash
Can of Coconut Milk
Curry Powder

Vegetables:
Mushrooms
Courgettes
2 Red Peppers
Cauliflower
Carrots

Spices:
Paprika
Smoked Paprika
Mixed Herbs
Garam Masala

Method:

Oven to 200
Halve and de-seed butternut squash
Roast cut face down in 2cm of water for a hour
Prep all veg by cutting into chunks
Ten minutes prior to the squash being cooked, set the cauliflower and carrots to steam
Fry the mushrooms in a wok till wet, then add spices
Add the courgettes and peppers
Scoop out the flesh of the squash and blend with coconut milk and curry powder
Add carrots, cauliflower and sauce to wok
Simmer for at least ten minutes

Serve with rice, naan bread, poppadums....the choice is yours!

I hope you enjohy making this recipe! I'd love to see your efforts, as I'm sure they'd be better presented than mine!