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Butternut Squash Aloo Gobi [Vegan]
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.
Ingredients You Need for Butternut Squash Aloo Gobi [Vegan]
How to Prepare Butternut Squash Aloo Gobi [Vegan]
- 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, chili, 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.
Notes
- 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.
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