Recipe of the Week: Squash, Broccoli, and Mushroom Curry with Rice

The vegetables I’m using this week are squash, some baby potatoes, purple sprouting broccoli and some mushrooms. I wanted a recipe which could use all these lovely vegetables, was hearty and warm, and could chuck the leftovers in the fridge for tomorrow. The result is this curry! It provides four (big) portions, and I have served it with rice but you could opt for a naan or anything that takes your fancy!

Ingredients:

1 onion (red or white)

4 cloves garlic

Chunk of fresh ginger (about 30g)

1 red chili

2 tbsp vegetable oil

1 tbsp curry powder

1 tbsp garam masala

1 tbsp ground cumin

1 tsp turmeric

800g squash (peeled and cut into 3cm-ish cubes)

200g baby potatoes (cut into cubes also)

1 can chopped tomatoes

1 can coconut milk

150g purple sprouting broccoli

150g mushrooms

100g kale

Handful of mint leaves

200g dried white rice

Instructions:

1. Before you start cooking either chuck your rice in the rice cooker (if you have one), or begin the process of cooking it following the packs instructions (if its finished before the curry is then pop a lid on and allow it to stay warm, the curry will warm it back up when you are ready to eat).
2. Dice up the onion, garlic, ginger, and chili. Heat 2 tbsp of vegetable oil in a large pan (that has a lid) over a medium heat. Fry the onion for about 5 minutes until it is soft. Then add in the garlic, ginger, curry powder, garam masala, cumin, and turmeric. Then cook for 2-3 mins until you can smell the spices.
3. Add the chopped tomatoes and coconut milk to the pan and stir until smooth. Then add in the squash and baby potatoes and give it a good stir. Bring it to a gentle simmer, put the lid on, and let it cook for about 15 mins until the squash and potato starts to soften. Every now and then give it a little stir.
4. Meanwhile, slice up the mushrooms and then chop up the broccoli. Then add them to the pan and cook for 6-8 mins.
5. Stir in the kale and let it wilt for about 2 mins. Turn off the heat and season generously (lots of salt needed).
6. Chop up the mint leaves. Divide up the rice and curry into 4 bowls and sprinkle the mint leaves over.

Now you can eat up! You can also use this recipe for meal prepping, just wait till everything has cooled and then pop it in the fridge.

Image by Maddie Everett-Heath for The Student