Name: Vegetable Curry With Lime Rice
Total time: 65 min
Ingredients: 200g spinach; 4 tbsp madras curry paste (we like Patak’s); 250g frozen peas; 50g fresh coriander, roughly chopped, to serve (optional); 5 tbsp full-fat greek yogurt; 1 butternut squash, peeled, deseeded and cut into 2cm pieces; 1 cauliflower, cut into florets; 1 onion, sliced; 1 tbsp sunflower oil; Zest and juice 2 limes, plus wedges to serve; 2 x 250g packs ready cooked basmati rice (we used Tilda)

Vegetable Curry

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We’ve made this Indian-style curry healthier by swapping coconut cream for yogurt – lessening the saturated fat. This spiced vegetarian recipe is great for Meat Free Monday, or any day of the week.

Milk

Gluten Free

Vegetarian

Fresh Vegetables

gram

spinach

Sauces

curry paste

green peas

fresh cilantro

Yogurt

plain greek yogurt

butternut squash

cauliflower

onion

Oils

milliliter

sunflower oil

Fresh Fruit

lime

Grains & Rice

basmati rice

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Calories

Vitamin C

Vitamins

Sodium

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Vitamin A

Riboflavin (B2)

Choline

Water

Total monounsaturated fatty acids

Trans fatty acids

Vitamin E

Lactose

Cholesterol

Vitamin K

Alpha-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Copper

Manganese

Selenium

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Dietary Folate Equivalents

Introduce your taste buds to the warm, vibrant flavors of this Autumn Medley Vegetable Curry, a one-pot, simple-to-make vegetarian wonder. This dish explores the delicacy of sweet potato and cauliflower bathed in an aromatic broth, brought to life with Indian spices. Best enjoyed with store-bought microwave brown rice, this curry is sure to make your cooler nights cozy and comforting.

Autumn Medley Vegetable Curry

This Hearty Coconut Veggie Curry is a delectable and cozy meal featuring tender potatoes, chickpeas, and peas in a rich coconut curry sauce. The flavors are bold, yet balanced and perfect for a quick, satisfying dinner.

Hearty Coconut Veggie Curry

Embrace the heartwarming flavors of fall with this aromatic, vegetable-packed curry, which is a simple yet flavorful dish for cool evenings. Utilizing just a few vibrant spices, this easy-to-make curry incorporates sweet potatoes, cauliflower, chickpeas, and tomatoes. Served with fluffy basmati rice and topped with creamy Greek yogurt, the Autumn Harvest Veggie Curry presents a wholesome vegetarian treat without the need for a plethora of spices.

Autumn Harvest Veggie Curry

Savor the flavor of our Mango Coconut Mung Bean Curry, a vegan dish that combines Indian spices, coconut milk, mango, and lime in a delightful medley. This simplified recipe can be prepared using the stovetop or Instant Pot.

Mango Coconut Mung Bean Curry

Enjoy the delightful flavors of this Zesty Thai Coconut Veggie Curry made with a delightful blend of vegetables, red curry paste, and coconut milk. Topped with fresh cilantro, this mouth-watering curry is best served over brown rice.

Zesty Thai Coconut Veggie Curry

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Simple Veggie Curry Recipe by Tasty

This amazing aubergine curry  is quick, vegan and soooo tasty. Brought to you by the kings of curry.

Aubergine Curry – Eggplant Curry

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

Vegetable Curry With Lime Rice

Produce

Condiment & Toppings

Dairy

Baking Goods

Pasta, Sauces, Grain

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