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Vegetable curry with chapattis
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Enjoy delicious curry wrapped in warm chapatti, dipped in cool yogurt for a taste of India.
Ingredients:
  • 40.00 ml ghee
  • 1 large brown onion, finely chopped
  • 80g (1/3 cup) Madras-style curry paste
  • 200g cauliflower, cut into florets
  • 500g Kent or butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 300g green beans, cut into 3cm lengths
  • 62.50 ml curry leaves
  • 3 large ripe tomatoes, coarsely chopped
  • 1 bunch English spinach, ends trimmed, coarsely chopped
  • 1 x 280g pkt chapatti wraps
  • Greek-style natural yoghurt, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a large saucepan, heat the ghee until melted. Cook the onion for 5 minutes until soft and light golden, stirring occasionally. Add curry paste and cook for 2 minutes until aromatic. Add cauliflower, pumpkin, beans, and curry leaves. Stir and cook for 2 minutes. Mix in tomato. Cover and cook for 12 minutes until vegetables are tender. Uncover and cook for an additional minute until the liquid evaporates.
  • Add fresh spinach leaves to the pan and cook, stirring continuously, for 1-2 minutes until it gently wilts.
  • Heat up a chargrill over medium-high heat. Grill the chapattis for 20 seconds on each side or until they are hot and lightly golden brown.
  • Serve the curry in a beautiful bowl alongside chapattis, yogurt, and fresh coriander.

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