Creamy Vegetable Curry

Creamy Vegetable Curry

 Creamy Vegetable Curry

1 onion, peeled and coarsely chopped

1 clove garlic, peeled and crushed

1 inch (2cm) fresh ginger root, grated

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon ground cumin

Chilli powder to taste

6 cauliflower florets, washed and halved

2 oz (50g) French beans, trimmed and halved

½ large butternut squash or 1 whole acorn squash, peeled and cubed

1 2/3 cups (400ml) coconut milk


Heat the oil in a large frying pan and fry the onion and garlic over low heat for about 5 minutes until soft.   Add the ginger and spices and stir 1-2 minutes more. 


Add the cauliflower, beans and squash to the pan and stir to coat with the spices.  Pour in the coconut milk, stir, cover, and simmer for 25-30 minutes or until the vegetables are tender.