Microwave vegetable curry recipe - BBC Food 11/04/20 12:05

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Microwave vegetable curry

Preparation time Cooking time

less than 30 mins 10 to 30 mins

Serves Dietary
Serves 2

Possibly the easiest curry you’ll ever make! This microwave vegetable curry is
quick, simple and very tasty.

This recipe was tested using a 900W microwave. If your microwave has fewer
watts you will need to increase the cooking time, and if it has more you will
need to reduce it.

By Justine Pattison

Ingredients
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Microwave vegetable curry recipe - BBC Food 11/04/20 12:05

Ingredients
100g/3½oz frozen spinach (2 cubes)
1 tbsp sunflower oil
3 tbsp medium Indian curry paste, such as tikka masala or rogan josh
1 onion, finely chopped
375g/13oz butternut squash, peeled and cut into 3cm/1¼in chunks
200g/7oz coconut cream or 400g tin coconut milk, not shaken
100g/3½oz frozen peas

Method
1. Put the frozen spinach in a microwaveable bowl and microwave on high
for 2 minutes. Set aside.
2. Put the oil, curry paste, onion and squash in a large microwaveable
mixing bowl and mix well. Cover the bowl with a plate and cook on high
for 10 minutes, or until the squash is tender.
3. If using coconut milk, scoop out the thick, solid coconut cream from
the top of the tin, avoiding the liquid underneath. Add the coconut
cream to the curry. Stir in the spinach, along with any liquid, and the
frozen peas.
4. Cover the dish with the plate, return to the microwave and cook for a
further 5 minutes, or until hot throughout. Serve with warm naan
bread or microwave rice.

Recipe Tips
You can use a 350g packet of ready-prepared squash or squash and sweet
potato mix if you like. Other prepared vegetables will also work, but you’ll
need to adjust the cooking time.

EASTER
RECIPES

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