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Ingredients

2 tablespoons ghee
1 large brown onion, 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
1 x 280g pkt chapatti wraps
Greek-style natural yoghurt, to serve
Fresh coriander leaves, to serve

Method

Step 1 Melt the ghee in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden. Add the 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 Preheat a chargrill on medium high. Cook the chapattis for 20 seconds each side or until hot and light golden.
Step 4 Transfer the curry to a serving bowl and serve with the chapattis, yoghurt and coriander.

Vegetable curry with chapattis

How to make Vegetable curry with chapattis

Ingredients

Method