Adapted from http://www.taste.com.au/recipes/19605/vegetable+curry+with+chapattis?ref…
Ingredients
Olive oil spray
1 bunch shallots, finely chopped
80g (1/3 cup) Madras-style curry paste
200g cauliflower, cut into florets
500g Kent or butternut pumpkin, peeled, deseeded, cut into 2cm pieces
300g green beans, cut into 3cm lengths
1/4 cup curry leaves
3 large ripe tomatoes, coarsely chopped
1 bunch English spinach, ends trimmed, coarsely chopped
Low fat Greek-style natural yoghurt (Jalna), to serve
Fresh coriander leaves, to serve
Method
Step 1
Spray olive oil in a large saucepan. Add the shallots and curry paste and cook, stirring, for 2 minutes or until aromatic. Add cauliflower, pumpkin, beans and curry leaves and cook, stirring, for 2 minutes. Stir in tomato. Cook, covered, stirring occasionally, for 12 minutes or until vegetables are tender. Uncover. Cook for 1 minute or until liquid evaporates.
Step 2
Add spinach. Cook, stirring, for 1-2 minutes or until it just wilts.
Step 3
Transfer the curry to a serving bowl and serve with yoghurt and coriander.