Vegan Butternut Curry with Cauliflower and Green Beans

Name: Vegan Butternut Curry with Cauliflower and Green Beans
Total time: 40 minutes
Yield: 4
Ingredients: ½ large butternut squash or 1 small butternut squash, cut into small cubes; ½ cauliflower, cut into florets; 2 small onions, finely diced; Handful of green beans; 400g can of chickpeas, drained; 300ml vegetable stock; 400ml coconut milk; 2 tbsp balti curry paste; 2 tbsp Mellow Yellow Rapeseed Oil

40 minutes

This Vegan Butternut Squash Curry is perfect for busy weeknights. Using creamy coconut milk as the base gives the curry a light, silky texture that’s delicious served with rice or warm naan breads. Packed with green beans, cauliflower, chickpeas and butternut squash, this plant‑based curry is full of vitamins, fibre and natural protein – ideal for keeping you nourished and satisfied. For effortless flavour, we use balti curry paste, which delivers the perfect blend of spices, garlic, paprika and cumin, giving you a rich, aromatic curry without needing to buy lots of individual spices.

Method

1

Heat up a large sauté pan on the hob and tip in the Mellow Yellow oil.
2

Fry the onion in the Oil for a few minutes, then add the curry paste and fry for a minute or two until fragrant. Add your butternut squash and continue to fry for a few more minutes.
3

Add the vegetable stock, coconut milk, green beans, chickpeas and cauliflower. Leave to simmer for around half an hour until everything is cooked through.
4

Serve with cooked rice and extra parsley to garnish.