Cauliflower & Green Bean Curry Recipe

Introduction

This Cauliflower & Green Bean Curry is a vibrant, comforting dish packed with warming spices and fresh vegetables. Perfect for a wholesome weeknight dinner, it combines tender squash, potatoes, and beans in a rich, aromatic sauce served alongside fluffy brown basmati rice.

Ingredients

• 1 tbsp rapeseed oil
• 1 thumb-sized piece of ginger (about 30g), thinly sliced into shreds
• 1 tbsp curry leaves
• 320g diced butternut squash (prepared weight)
• 250g baby potatoes, halved or quartered
• 225g brown basmati rice
• Red chillies, deseeded and finely chopped (quantity to taste)
• 4 garlic cloves, finely grated
• 1 tbsp garam masala
• 1 tsp Chinese five-spice (check label for no added salt)
• 4 tomatoes, chopped
• 400g cauliflower, large florets and leaves roughly chopped
• 2 tsp vegetable bouillon powder
• 320g French beans, trimmed and cut into lengths
• 150g coconut yogurt
• 15g fresh coriander, chopped
• ½ lime, juiced

Instructions

1. Step 1: Heat the rapeseed oil in a large non-stick pan over low heat. Add the ginger and curry leaves, frying and stirring for about one minute until fragrant.
2. Step 2: Add the diced butternut squash and baby potatoes. Increase the heat to medium and fry for 5 minutes, stirring occasionally.
3. Step 3: Meanwhile, cook the brown basmati rice in boiling water for 20 minutes or until tender, then drain.
4. Step 4: Sprinkle the chopped red chillies, grated garlic, garam masala, and Chinese five-spice over the squash and potatoes. Stir briefly to combine.
5. Step 5: Add the chopped tomatoes, cauliflower florets and leaves, 400ml water, and vegetable bouillon powder. Bring the mixture to a boil, then cover and simmer for 10 minutes.
6. Step 6: Add the French beans, then continue cooking for another 10 minutes, until all the vegetables are tender but still hold their shape.
7. Step 7: Turn off the heat and carefully stir in the coconut yogurt, chopped coriander, and lime juice.
8. Step 8: Serve the curry with the cooked brown basmati rice. Enjoy half now and refrigerate the remaining portions for another meal.

Tips & Variations

• Use Greek yogurt instead of coconut yogurt for a creamier texture with a tangy twist.
• Add a handful of spinach or kale in the last few minutes for extra greens.
• Adjust the amount of red chillies to control the spice level based on your preference.
• Try substituting butternut squash with sweet potato or pumpkin for a different sweetness.

Storage

Store any leftover curry and rice in airtight containers in the refrigerator for up to two days. Reheat the rice in the microwave and warm the curry gently in a pan over low heat until piping hot before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is already vegan-friendly, especially if you use coconut yogurt or another plant-based yogurt alternative.

What can I use instead of Chinese five-spice?

If you don’t have Chinese five-spice, you can substitute with a mix of cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns or simply omit it for a milder flavor.

Cauliflower & Green Bean Curry Recipe

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★★★★★

4.9 from 61 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome Cauliflower & Green Bean Curry featuring tender butternut squash, baby potatoes, and spices, served with fragrant brown basmati rice. This comforting vegetarian curry is enriched with coconut yogurt and fresh coriander, perfect for a healthy, flavorful meal.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 thumb-sized piece of ginger (about 30g), thinly sliced into shreds
• 1 tbsp curry leaves
• 320g diced butternut squash (prepared weight)
• 250g baby potatoes, halved or quartered
• 4 tomatoes, chopped
• 400g cauliflower, large florets and leaves roughly chopped
• 320g French beans, trimmed and cut into lengths
• Red chillies, deseeded and finely chopped (quantity to taste)
• 4 garlic cloves, finely grated
• 15g fresh coriander, chopped
• ½ lime, juiced

Spices & Seasonings

• 1 tbsp garam masala
• 1 tsp Chinese five-spice (check for no added salt)
• 2 tsp vegetable bouillon powder

Other Ingredients

• 1 tbsp rapeseed oil
• 225g brown basmati rice
• 150g coconut yogurt

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Instructions

1. Heat the Oil and Aromatics: Heat 1 tablespoon of rapeseed oil in a large non-stick pan over low heat. Add the ginger shreds and curry leaves, frying while stirring for about one minute until fragrant.
2. Add Squash and Potatoes: Add the diced butternut squash and halved or quartered baby potatoes to the pan. Increase heat to medium and fry for an additional 5 minutes until starting to soften.
3. Cook the Rice: While frying the vegetables, bring a pot of water to boil and cook the 225g brown basmati rice for about 20 minutes until tender. Drain and set aside.
4. Add Spices and Tomatoes: Scatter deseeded, finely chopped red chillies over the squash and potatoes, followed by 4 finely grated garlic cloves, 1 tablespoon garam masala, and 1 teaspoon Chinese five-spice. Stir briefly to combine.
5. Add Tomatoes, Cauliflower, and Broth: Incorporate the chopped tomatoes, cauliflower florets and leaves, 400ml water, and 2 teaspoons vegetable bouillon powder into the pan. Bring the mixture to a boil.
6. Simmer the Curry: Cover the pan and reduce heat to a simmer. Cook for 10 minutes, allowing the vegetables to soften and flavors to meld.
7. Add French Beans: Add the trimmed and cut French beans to the curry. Continue to simmer uncovered for another 10 minutes, ensuring all the vegetables are tender yet still hold their shape.
8. Finish with Coconut Yogurt and Herbs: Turn off the heat and stir in 150g coconut yogurt, chopped fresh coriander, and the juice of half a lime. Mix gently to combine all the flavors.
9. Serve and Store: Serve half of the curry with half of the cooked brown basmati rice immediately. Refrigerate the remaining curry and rice in separate covered containers for up to two days. To reheat, microwave the rice and warm the curry gently in a pan over low heat until hot.

Notes

• This recipe yields three portions; serve immediately and save leftovers for up to two days in the fridge.
• Adjust red chilli quantity according to preferred heat level.
• Use vegetable bouillon powder without added salt to keep sodium levels controlled.
• Reheat curry gently to maintain texture and flavor.
• Substitute coconut yogurt with dairy yogurt for a creamier but non-vegan option.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: cauliflower curry, green bean curry, vegetarian curry, butternut squash curry, healthy curry recipe, coconut yogurt curry, Indian-inspired vegetarian dish, brown basmati rice curry