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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
