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Vegetable Curry 2

  • 250g potatoes, diced
  • 250g pumpkin, diced
  • 200g cauliflower, cut into florets
  • 200g carrot, sliced thinly
  • 150g yellow squash, quartered
  • 1 tblspns olive oil
  • 2 onions, diced
  • 3 tblspns curry powder
  • 1 can crushed tomatoes (400g can)
  • 250ml vegetable stock
  • 150g green beans, cut into bite size pieces
  • ¼ cup sultanas


Bring saucepan of water to the boil. Add potato, pumpkin and carrots and cook for 6 minutes, then remove. Add cauliflower, and squash and cook for 4 minutes, then remove. Heat oil in large saucepan, add the onion and cook until starting to brown. Add the curry powder and stir for 1 minute. Stir in the tin of tomatoes and vegetable stock.


Add potato, pumpkin, carrot, cauliflower and squash and cook for 5 minutes, then add the green beans and cook until the vegetables are just tender (around 3-4 minutes). At this stage, if desired you can add yoghurt (90g) as a thickener, or leave it out and add once it is served, also now add the sultanas. Simmer for 3 minutes. Serve with lemon wedges and rice.


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