Try this aromatic curry using two spice mixes: garam masala and Chinese five-spice powder. Coconut yogurt gives a creamy texture without the extra calories
Prep:15 mins
1tbsp rapeseed oil1 thumb-sized piece of ginger (about 30g), thinly sliced into shreds1tbsp curry leaves320g diced butternut squash (prepared weight)250g baby potatoes, halved or quartered225g brown basmati ricered chillies, deseeded and finely chopped4 garlic cloves, finely grated1tbsp garam masala1tsp Chinese five-spice (check the label to make sure there is no added salt)4 tomatoes, chopped400g cauliflower, large florets and leaves roughly chopped2tsp vegetable bouillon powder320g French beans, trimmed and cut into lengths150g coconut yogurt15g fresh coriander, chopped½ lime, juiced
STEP 1Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.STEP 2Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.STEP 3Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.
