Cauliflower and Squash Masala Curry with Fresh Coriander

Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry. A simple recipe that packs a lot of flavour and nutrients.

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0.0 min
Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.
1.0 min
Peel and chop the butternut squash into medium-sized chunks.
5.0 min
Cut the cauliflower into small florets.
6.5 min
Slice the mushrooms into quarters.
8.0 min
Slice the spinach.
9.0 min
Add the squash to another saucepan, cover with water and bring to the boil. Cook until tender and easily pierced with a fork. (14-15mins)
10.0 min
Peel and chop the onion.
11.5 min
In a frying pan, heat the olive oil over medium-high heat.
13.0 min
Add the onion and sautee until translucent.
15.0 min
Add the mushrooms and sautee.
17.0 min
Add the curry paste and vegetable stock, stirring until the curry paste has dissolved.
18.5 min
Add the chopped tomatoes and cauliflower to the curry and lower the heat to a simmer.
20.0 min
Simmer until the cauliflower is tender.
24.0 min
Drain the butternut squash and stir through the curry.
26.0 min
Stir through the coconut milk and spinach.
28.0 min
When the vegetables are tender, distribute among serving bowls and garnish with coriander.