Microwave vegetable curry
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.
Ingredients
- 100g/3½oz frozen spinach (2 cubes)
- 1 tbsp vegetable or 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
Put the frozen spinach in a microwaveable bowl and microwave on high for 2 minutes. Set aside.
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.
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.
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.
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