Vegetable curry

With courgette, squash, peppers and cauliflower

Vegetable curry

Vegetable curry

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 247 12%
  • Fat 9.4g 13%
  • Saturates 2.9g 15%
  • Sugars 16.5g 18%
  • Protein 9.0g 18%
  • Carbs 27.7g 11%
Of an adult's reference intake
Tap For Method


  • vegetable oil
  • 1 medium red onion , peeled and chopped
  • 1 courgette , diced
  • ½ butternut squash , peeled and diced
  • 100 g mushrooms , quartered
  • 1 red pepper , diced
  • 150 g cauliflower , broken into florets
  • 600 ml curry base sauce
  • 400 ml water
Tap For Method
Tap For Ingredients


  1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.


This recipe is a guideline, always check your fridge for any surplus fresh or cooked vegetables you may have, and substitute them for the equivalent quantity in the recipe.