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20-Minute Vegetarian Curry

Recipe + Photo By: @livs.table



It’s so simple to make, perfect for the whole family because it’s not too spicy but at the same time is packed with so much flavour.


This curry is also a powerhouse for your gut health, with an abundance of colourful veggies and legumes/beans that are full of fibre and polyphenols which feed the good bacteria in your gut and fight off the bad.


WHAT YOU'LL NEED

  • 1 small brown onion

  • 2 garlic cloves

  • 3 tsp coriander

  • 3 tsp curry powder

  • 2 tsp garam masala

  • 3 tsp smoked paprika

  • 2 tsp cumin powder

  • 1 tbsp San Elk Vegetable / San Elk Chicken stock powder

  • 1/3 butternut pumpkin

  • 1/2 red capsicum

  • 1/2 green capsicum

  • 1 zucchini

  • 1 can coconut milk

  • 1.5 C stock

  • 2 cans beans (I used 1 can white beans and 1 can kidney beans/chickpeas)

  • generous pinch of salt and pepper


METHOD


  1. Dice the vegetables into 1-2cm cubes and finely dice the onion.

  2. Add a drizzle of olive oil to a large pan and sauté the onion and garlic until softened. Add the spices and stir for 30 seconds before adding the pumpkin, capsicum and zucchini. Stir well until everything is coated in the spices, then add the coconut milk and stock. Allow to simmer for 10 minutes stirring occasionally.

  3. Meanwhile, rinse and drain the beans, then add them to the pan along with a generous pinch of salt and pepper. Cook for a further 10-15 minutes or until the vegetables are tender and the sauce has thickened slightly.

  4. Taste to check for seasoning then serve over some rice. Top with a little greek yoghurt and coriander and enjoy!


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