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

Cooking spray

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?