Ingredients:
- 250g potatoes, peeled and diced
- 250g pumpkin, peeled and diced
- 200g cauliflower, broken into florets
- 150g yellow squash, cut into quarters
- 1 tablespoon oil
- 2 onions, peeled and chopped
- 3 tablespoons curry powder
- 400g tin chopped tomatoes
- 250ml vegetable stock
- 150g green beans cut into short lengths
- 30g sultanas
Method:
- Bring a saucepan of water to the boil, add the potato and pumpkin and cook for 6 minutes, then remove
- Add the cauliflower and squash, cook for 4 minutes, then remove
- In a large saucepan, heat the oil and cook the onion over a medium heat for 8 minutes or until starting to brown
- Add the curry powder and stir for 1 minute, or until fragrant
- Stir in tomatoes and stock
- Add the parboiled potato, pumpkin, cauliflower and squash and cook for 5 minutes, then add the green beans and cook for a further 2-3 minutes, or until tender
- Add yoghurt and sultanas and stir to combine. Simmer for 3 minutes or until slightly thickened
- Season to taste and serve.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
Score: 5 stars.
Comments: I couldn't buy squash this week so I used zucchinis instead. I didn't have enough potatoes, so included some sweet potato. And I also didn't have beans so used red capsicum. It wouldn't serve 6. In fact it served 4 with rice! I'm finding the serving sizes are never correct. I wonder if we just eat too much! lol. I will definitely make it again. It was delicious XD
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