Fruity Veggie Curry

Name: Fruity Veggie Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 1 onion, finely diced; 1 tbsp mango chutney; 1 garlic clove, crushed; 250 g butternut squash, peeled and cut into 2 cm dice; 1 tbsp tomato purée; ½ tbsp vegetable or sunflower oil; 25 g raisins; 1 small courgette, roughly chopped; 150 g tinned drained chickpeas; 200 g basmati rice; 1 medium apple, peeled, cored and roughly chopped; 50 g fresh or frozen spinach; 50 g frozen peas; ½ tbsp medium curry powder; 2 medium carrots, roughly chopped; 500 ml vegetable stock

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

My Fussy Eater

By Ciara Attwell

Published 2018

About

My fruity curry is mild enough for little taste buds but still packed full of flavour and made deliciously sweet with carrots and mango chutney.

Ingredients

½ tbsp vegetable or sunflower oil
1 onion, finely diced
1

Main course
Gluten-free
Vegan

Method

Heat the oil in a large saucepan over a medium heat, add the onion and fry for 2–3 minutes until soft. Add the garlic, butternut squash and carrots and fry for a further 2 minutes, then stir in the curry powder, tomato purée, vegetable stock and mango chutney and mix well. Bring to the boil, then reduce the heat, cover and simmer for about 10 minutes.
While the