Autumn vegetable curry
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ingredients
1 pk onion 400 g cauliflower 1 can chickpeas 400 g butternut squash 1 pk garlic oil 1 handful fresh spinach curry paste salt 250 ml white yoghurt coriander
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Curry is one of the great dishes that you can make in different ways. We also like it in a vegetarian version. In this one, we’ve put all the autumnal goodness we love so much.
1.
First, start by slicing. Divide the cauliflower into smaller florets. Clean and dice the pumpkin. Wash the spinach in a sieve and drain. Drain the juice from the chickpeas.
2.
Heat the oil in a large frying pan and put in the cleaned onion, which you have halved and cut into larger pieces. Fry until golden.
3.
Add the pumpkin to the pan. Salt it and sauté it with the onion for a while to soften it a bit.
4.
Now add the cauliflower and chickpeas. Mix everything well and sauté for a while as well.
5.
Add a handful of coriander leaves and curry paste to the Vegetable Recipes. You can choose the quantity according to your taste. If you like it very spicy, add more of it. If you prefer a milder taste, put only a spoonful of it. Stir everything together and fry for a while. Then add boiling water and simmer all the Vegetable Recipes until tender.
6.
When the Vegetable Recipes are ready, add the spinach to them. You only need to boil it for a few minutes until it is tender and soft.
7.
Finally, start stirring the Greek yoghurt into the curry. Add it progressively and fine-tune the dish to the desired consistency.
8.
Serve the curry with a spoonful of yogurt, pita bread, rice or glass noodles. Top with a dollop of yogurt and place a flavored lemon slice on top.
