Vegetable curry with lime rice
- Portion size: Serves 4
- Hands-on time 30 min, simmering time 45 min
- Difficulty: easy
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.
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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
- 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.
- Stir in the peas and spinach to wilt. Stir in the yogurt, season and heat for a minute.
- 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.
Nutrition
- 461kcals Calories
- 12.6g (2.7g saturated) Fat
- 16.9g Protein
- 62.4g (17.5g sugars) Carbs
- 15.3g Fibre
- 1.1g Salt
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