Cauliflower & Green Bean Curry Recipe

Introduction

This Cauliflower & Green Bean Curry is a hearty, flavorful vegetarian dish packed with vibrant spices and fresh vegetables. Perfect for a comforting weeknight meal, it pairs beautifully with brown basmati rice for a wholesome and satisfying experience.

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 (to taste)
• 4 garlic cloves, finely grated
• 1 tbsp garam masala
• 1 tsp Chinese five-spice (check the label to make sure there is 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 and fry, 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 an additional 5 minutes, stirring occasionally.
3. Step 3: Meanwhile, bring a pot of water to boil and cook the brown basmati rice for 20 minutes or until tender. Drain and set aside.
4. Step 4: Scatter the chopped red chillies over the squash and potatoes. Add the grated garlic, garam masala, and Chinese five-spice. Stir briefly to combine the spices evenly.
5. Step 5: Add the chopped tomatoes, cauliflower florets and leaves, 400ml water, and vegetable bouillon powder to the pan. Bring the mixture to a boil, then cover and simmer for 10 minutes.
6. Step 6: Add the trimmed and cut French beans. 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 stir in the coconut yogurt, chopped fresh coriander, and lime juice. Mix well to combine.
8. Step 8: Serve the curry hot with the cooked brown basmati rice. Enjoy immediately, or chill any leftover portions.

Tips & Variations

• For extra heat, increase the amount of red chillies or add a pinch of cayenne pepper.
• If you prefer a creamier curry, stir in a little coconut milk instead of or in addition to the coconut yogurt.
• To make this dish gluten-free, ensure your vegetable bouillon powder does not contain gluten ingredients.
• You can swap the butternut squash for sweet potatoes for a slightly different sweetness and texture.

Storage

Store leftover curry and rice in airtight containers in the refrigerator for up to two days. To reheat, warm the rice in the microwave and heat the curry gently in a pan over low heat until piping hot. Avoid boiling the curry to preserve the texture of the vegetables and yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes great when made ahead. It can be stored in the fridge for up to two days and the flavors often deepen overnight.

Is this recipe suitable for vegans?

This recipe uses coconut yogurt, which is plant-based, making it suitable for vegans. Just ensure the vegetable bouillon powder is vegan-friendly.

Cauliflower & Green Bean Curry Recipe

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★★★★★

4.4 from 88 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and healthy Cauliflower & Green Bean Curry featuring tender butternut squash, baby potatoes, and fragrant spices, simmered to perfection and served with nutty brown basmati rice. This nutritious vegetarian dish is balanced with fresh coriander, zesty lime juice, and creamy coconut yogurt for a deliciously satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and 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 (to taste)
• 4 garlic cloves, finely grated

Spices and Seasonings

• 1 tbsp rapeseed oil
• 1 tbsp garam masala
• 1 tsp Chinese five-spice (unsalted)
• 2 tsp vegetable bouillon powder
• ½ lime, juiced

Other Ingredients

• 225g brown basmati rice
• 150g coconut yogurt
• 15g fresh coriander, chopped

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Instructions

1. Heat oil and cook aromatics: Heat the rapeseed oil in a large non-stick pan over low heat. Add the ginger and curry leaves and fry while stirring for about one minute until fragrant.
2. Add squash and potatoes: Add diced butternut squash and halved or quartered baby potatoes to the pan. Increase the heat to medium and fry for 5 minutes, stirring occasionally.
3. Cook the rice: While frying the vegetables, put the brown basmati rice on to boil for about 20 minutes or until tender. Drain and set aside.
4. Add spices and garlic: Sprinkle the red chillies over the vegetables, along with the grated garlic, garam masala, and Chinese five-spice. Stir briefly to combine the flavors.
5. Add tomatoes, cauliflower, water and bouillon: Add chopped tomatoes, cauliflower florets and leaves, 400ml water, and vegetable bouillon powder to the pan. Bring the mixture to a boil.
6. Simmer curry: Cover the pan and simmer for 10 minutes to allow the vegetables to soften and flavors to meld.
7. Add beans and cook further: Add trimmed French beans to the pan and cook uncovered for another 10 minutes until all vegetables are tender but still retain their shape.
8. Finish curry with yogurt and fresh ingredients: Turn off the heat and stir in the coconut yogurt, chopped fresh coriander, and lime juice to add creaminess and freshness.
9. Serve: Serve half of the curry with half of the cooked brown basmati rice immediately. The remaining portions can be cooled, refrigerated, and reheated later. Reheat rice in the microwave and curry gently in a pan over low heat until piping hot.

Notes

• The curry keeps well covered in the fridge for up to two days, making it perfect for meal prep.
• Adjust the amount of red chili to your preferred spice level.
• Using brown basmati rice adds nutty flavor and extra fiber to the dish.
• Ensure the Chinese five-spice powder is free from added salt to control sodium content.
• The creamy coconut yogurt adds a subtle sweetness and balances the spices; can substitute with dairy yogurt if preferred.

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

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