Vegetable curry with lime rice

Vegetable curry with lime rice
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, simmering time 45 min

We’ve made this Indian vegetable curry healthier by swapping traditional coconut cream for yogurt – lessening the saturated fat. This spiced vegetarian recipe is great for Meat Free Monday, or any day of the week.

Browse and bookmark more veggie curry ideas.

Nutrition: per serving

Calories
461kcals
Fat
12.6g (2.7g saturated)
Protein
16.9g
Carbohydrates
62.4g (17.5g sugars)
Fibre
15.3g
Salt
1.1g
Calories
461kcals
Fat
12.6g (2.7g saturated)
Protein
16.9g
Carbohydrates
62.4g (17.5g sugars)
Fibre
15.3g
Salt
1.1g

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 4 tbsp madras curry paste (we like Patak’s)
  • 1 butternut squash, peeled, deseeded and cut into 2cm pieces
  • 1 cauliflower, cut into florets
  • 250g frozen peas
  • 200g spinach
  • 5 tbsp full-fat greek yogurt
  • 2 x 250g packs ready cooked basmati rice (we used Tilda)
  • 50g fresh coriander, roughly chopped, to serve (optional)
  • Zest and juice 2 limes, plus wedges to serve

Method

  1. Heat the oil in a large, deep frying pan over a medium heat. Fry the onion for 4-5 minutes, then add the curry paste and fry for 1 minute more. Add the squash and cauliflower and fry for 4 minutes. Add 1 litre water and simmer for 45 minutes or until the veg are tender.
  2. Stir in the peas and spinach to wilt. Stir in the yogurt, season and heat for a minute.
  3. Heat the rice according to the pack instructions. Stir in the coriander (optional), lime zest and juice, then season to taste. Serve with the curry and lime wedges to squeeze over.

delicious. tips

  1. Next time try topping the curry with roughly chopped toasted cashew nuts.

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