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.
Vegetarian Curry
Ingredients:
- 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
Method:
1. Deseed and chop chillies finely.
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.
8. Add chillies, curry leaves and tumeric and cook for a couple of minutes, stirring continually.
9. Add the onions and turn the heat down slightly. Cook for another couple of minutes until the onion is soft.
10. Add the tomatoes and stir.
11. Add the coconut milk and mix in.
12. Add the pumpkin and bring the curry to the boil. Then reduce to a low heat so it can simmer covered for about 30 minutes.
13. After about 30 minutes, check that the pumpkin is cooked to your taste, then add the lime juice and the spinach.
14. Stir until well combined and cook only for a short time and the baby spinach has just wilted.
15. Serve on rice with yogurt and mint – delicious!
- 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
- ¼ bunch mint leaves
- 2 cups white or brown rice
- Deseed and chop chillies finely.
- Chop onions finely.
- Cube pumpkin into smallish size pieces.
- Wash and de-stem baby spinach.
- Juice the lime.
- Roughly chop mint.
- Now that you have everything prepared it is time to cook! Heat oil in a heavy bottomed pan on a medium heat.
- Add chillies, curry leaves and turmeric and cook for a couple of minutes, stirring continually.
- Add the onions and turn the heat down slightly. Cook for another couple of minutes until the onion is soft.
- Add the tomatoes and stir.
- Add the coconut milk and mix in.
- Add the pumpkin and bring the curry to the boil. Then reduce to a low heat so it can simmer covered for about 30 minutes.
- After about 30 minutes, check that the pumpkin is cooked to your taste, then add the lime juice and the spinach.
- Stir until well combined and cook only for a short time and the baby spinach has just wilted.
- Serve on rice with yogurt and mint - delicious!
Our Family Menu Plan For This Week.
Day | Sat | Sun | Mon | Tue | Wed | Thu | Fri |
|---|---|---|---|---|---|---|---|
| Week Starting: 17th March | Tacos Baking: Choc Chip Muesli Slice | Easy Roast Chicken With Stuffing | Fried Rice | Italian Meatballs | Left Overs | 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?