I loved, loved, loved this vegetarian curry! Only two of the kids ate it. I thought it wouldn’t be their thing, so tested it out on a night when I had another meal for them to eat in case. Only if I am testing something different do the kids have an option to eat something else – normally there is just one dinner and they make a choice as to whether they eat it or not.
The curry is pretty easy to cook and the preparation part of the recipe is also quick (needs to cook for 30 minutes though). It would easily feed 4 adults and has lovely fresh flavours.
- 2 tbs olive oil
- 3 green chillies
- 8 dried curry leaves
- 1 tsp ground turmeric
- 2 onions, finely chopped
- 425g can crushed tomatoes
- 400ml light coconut milk
- 600g butternut pumpkin
- 150 grams baby spinach
- 1 lime
- 150 grams natural yoghurt
- 1/4 bunch mint leaves
- 2 cups white or brown rice
2. Chop onions finely.
3. Cube pumpkin into smallish size pieces.
4. Wash and de-stem baby spinach.
5. Juice the lime.
6. Roughly chop mint.
7. Now that you have everything prepared it is time to cook! Heat oil in a heavy bottomed pan on a medium heat.
Our Family Menu Plan For This Week.
Baking: Choc Chip Muesli Slice
|Easy Roast Chicken With Stuffing||Fried Rice||Italian Meatballs||Left |
|Pasta With Chicken And Spinach||Scrambled Eggs|
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. These recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.
Or you can check out my March Monthly Menu Plan and download the weekly plans and shopping lists.
What’s your favourite vegetarian meal?TweetTags: asian, vegetarian