You won’t miss the meat in this rich, satisfying vegetable curry that’s also lighter in calories than your usual takeaway (only 105 calories per serve!).
1 tablespoon olive oil
1 cup chopped brown onion
1 cup chopped red capsicum
1/4 cup chopped spring onions
1 tablespoon chopped fresh thyme
1 1/2 teaspoons curry powder
1 teaspoon salt
3 garlic cloves, minced
2 cups vegetable stock, divided
1 1/3 cups thinly sliced carrot
1 red chili (or to taste)
500g cubed peeled butternut squash
1/2 cauliflower, cut into florets
1 1/2 cups chopped tomato
2 medium zucchini, halved lengthwise and sliced
1. Heat oil in a large pot coated with cooking spray over medium-high heat. Add onion and next six ingredients to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup vegetable stock, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrots; sauté 5 minutes.
2. Pierce red chili with a fork; add to pan. Stir in butternut squash, cauliflower florets, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Simmer 15 minutes or until vegetables are tender. Serve with brown basmati rice or couscous.
What’s your favourite Asian curry?