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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Simmer curry: Cover the pan and simmer for 10 minutes to allow the vegetables to soften and flavors to meld.
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.
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.
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