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Squash and Cauliflower Curry

This Squash and Cauliflower Curry is really tasty, warming and filling but works out at only less than 25 kCal/100g! It can be ready to serve in just half an hour, as here, using a pressure cooker - also this seems to intensify the flavour. If you don't have one then you'll need to simmer, stirring regularly, for at least 20 minutes longer.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 7 people
Cuisine: ASIA, Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 10 squirts Oil spray 10 kCal
  • 100 g Onions 35 kCal
  • 3 Cloves Garlic 16 kCal
  • 200 g Leeks 44 kCal
  • 100 g Mushrooms 13 kCal
  • 1 Tbsp Curry Powder 44 kCal
  • 750 g Squash e.g. Butternut 240 kCal
  • 400 g Cauliflower 112 kCal
  • 400 g Can of Tomatoes 100 kCal
  • 800 g Vegetable Stock 16 kCal
  • Salt & Pepper

Method
 

  1. Peal & chop finely the onion, garlic and leeks. Roughly slice the mushrooms and cauliflower. Peal the squash and cut into chunks.
  2. Squirt 10 sprays of oil into the pan and, over a medium heat, stir & soften the onion & garlic followed by the leek & mushrooms then allow a couple of minutes to sweat.
  3. Mix through the curry powder and stir in the squash, cauliflower & canned tomatoes with juice.
  4. Turn up the heat and add the stock. Stir well then put on the lid and bring up to pressure for 10 minutes then remove from heat allowing to cool by itself.
  5. When the pressure has subsided, remove the lid and check seasoning. Serve, garnished with coriander, on rice or other accompaniments as your taste and diet allow.