Quick vegetable curry

Prep time: 20 min

Cook time: 30 min

Other time: 0 min

Serves: 4

Ingredients

5 spray(s) Cooking Spray, Calorie Controlled

1 large Onion, All Types, sliced

2 clove(s) Garlic, crushed

2 medium Carrots, Old, Raw, sliced

1 cube(s) Stock Cube, Vegetable, 1.2 litres (2 pints) hot water

1 medium Peppers, All Types, deseeded and chopped

2 medium Courgette, sliced

1/2 portion(s) (medium) Cauliflower, Raw, broken into florets

100 g Beans, Green, halved

2 1/2 tablespoons Curry Paste, all types

2 tablespoons (level) Cornflour

1 pinch Salt

1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), Ground

350 g Butternut Squash, peeled, desseded and chopped

Instructions

Coat a large saucepan with spray cooking oil. Add onion. Sauté gently for 3-4 minutes until softened. Add

garlic, cook for 1 more minute.

Add carrots, butternut squash and vegetable stock to saucepan. Bring up to the boil, then reduce the heat.

Add all remaining vegetables and stir in 2-3 tablespoons of curry paste, according to taste. Cook for 15-20

minutes, until vegetables are tender.

Make raita by mixing yogurt, mint or coriander and cucumber.

Blend cornflour with 3-4 tablespoons of cold water and stir into curry. Cook for 2 minutes until thickened.

Season to taste. Serve with the raita.