Vegan curry doesn’t get much easier than this butternut squash aloo gobi. Made with a few vegetables and a small selection of spices, this delicious vegetable curry is packed with flavor.
Butternut Squash Aloo Gobi [Vegan]
- 3 tablespoons oil (neutral flavor, eg. light olive, sunflower)
- 2 large red onions (thinly sliced)
- 4-6 garlic cloves (peeled and crushed)
- 2 tablespoons root ginger (finely grated)
- 4 tablespoons garam masala
- 2 teaspoon ground turmeric
- 1 green chilli (discard stalk, cut in to thin slices) (alternatively, 1/2 teaspoon chilli flakes)
- 2 cups cherry tomatoes (cut in half)
- 2 cups water
- 1 teaspoon salt
- 1 medium butternut squash (discard peel and seeds, cut in to chunks) (an 800g squash is ideal)
- 1 medium cauliflower (discard leaves and stalk, separate in to florets)
- 3/4 cups green beans (cut in half)
- 1 lime (zest of 1/2, juice of all)
- 1 small bunch fresh coriander leaves (chopped up)
- Heat the oil in a large saucepan over medium heat, then add the onions and fry with regular stirring for about 10 minutes until lightly browned and they smell savory. Add the spices, garlic, chilli and ginger and fry with constant stirring until aromatic (around 4 minutes).
- Add the tomatoes, water, butternut squash and salt to the pan. Bring to the boil, then turn down and simmer uncovered for 5 minutes. Add the cauliflower and simmer with the lid on for 10 minutes. Add the green beans and simmer uncovered for 5 minutes, or until the vegetables are tender.
- Stir in the lime juice and zest, garnish with fresh coriander and serve.
Keeps well covered in the fridge for up to three days. Gently reheat, either in the microwave or in a pan on the hob. Garnish with coriander after re-heating.