This simple curry makes a perfect spring family supper for meat eaters and vegetarians alike and is a great way of using up all those vegetables lurking in the bottom of the fridge. I like the combination of colours and textures used here – aim for a rainbow effect (reds, greens, purple, orange) and you will be getting a good hit for your five a day
Serves 4. Prepare 5 minutes. Cook 25 minutes
- 1 tbsp vegetable oil
- 1 small onion, sliced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 - 1/2 tsp cayenne pepper
- 1/2 medium butternut squash, peeled, deseeded and cubed
- 1 small cauliflower, cut into florets
- 150g green beans, trimmed and halved
- 1 tbsp tomato puree
- 100ml single cream or natural yogurt
- 50g natural cashew nuts, toasted
- handful fresh coriander, chopped (optional)
- salt and freshly ground black pepper
- Heat the oil in a heavy based pan, add the onion and cook for 5-6 minutes until soft and golden.
- Stir in the spices and cook for a minute.
- Add the butternut squash and cook for 5 minutes until starting to soften. Stir in the other vegetables.
- Add the tomato puree, seasoning and 100ml cold water to the pan. Bring to the boil then cover the pan and simmer for 10-12 minutes until the vegetables are almost tender.
- Add the cream and simmer for a further couple of minutes then stir in the toasted cashew nuts (if using yogurt don't bring to the boil as the sauce will split, just allow to heat through gently).
- Scatter with chopped coriander and serve with steamed basmati rice.
Cook's tip: Use a couple of tablespoons of mild curry paste if you don't have the spices to hand.
The Busy Mum's Cookbook by Mary Gwynn (£20) is published by Simon & Schuster on 18 August 2011.
You can pre-order a copy online at Amazon, WH Smith or Waterstones.
- recipes Mary Gwynn
- pictures David Merewether