- CAULIFLOWER, BUTTERNUT SQUASH & CORN CURRY
If you are not converted yet to eating more vegetables, recipes like this might just convince you that a veggie curry can be just as tasty and easier to digest than a chicken korma.
- Serves: 1
- Ingredients: • 1 tsp mustard oil • 1 shallot, diced • 1 clove garlic, sliced • 1 tsp grated ginger • 1 tbsp curry powder • 500ml vegetable stock • 150g butternut squash, cut into cubes • 1 ripe tomato, sliced • 60g quinoa • 1 corn on the cob • 100ml coconut milk • Handful fresh coriander, chopped • Juice 1 Lime • Pinch Malden salt Pinch pepper • 5 curry leaves • 1/2 tsp mustard seeds
- Method:
- Place a pan on a medium heat and add a little oil. Once the oil is hot, add the onions and cook them until they are translucent. Then add the garlic and ginger and sauté for a few minutes until the garlic is golden. Turn the heat down and add the curry powder, continually stir with a wooden spoon for a minute or two to ensure the spices don’t stick. Then add the vegetable stock along with the squash and tomatoes. Place the lid on the curry and leave to simmer for 15-20 minutes until the squash is softened.
- Bring a pan over water to the boil and add in the quinoa, cook for 7-10 minutes until cooked, drain and set aside until you are ready to serve.
- Meanwhile place a griddle pan on a high heat. Once it is hot, add the corn and keep turning until slightly charred on all sides. Remove from the heat and leave to cool. Once cooled, hold the corn vertically and using a sharp knife carefully slice off the kernels. Discard the centre of the corn.
- Add the corn to the curry along with the coconut milk, fresh coriander, lime juice, salt and pepper and simmer for 5 minutes until hot. Turn the heat off and set aside.
- Place a small pan on a medium heat and add the mustard oil, add the curry leaves and mustards seeds to the pan and fry until the mustard seeds begin to pop.
- To serve, place the quinoa in a bowl and top with the curry then spoon over the tempered curry leaves and mustard seeds.