By SW Sarah
Microwave vegetable curry
4 steps
Prep:30minCook:30min
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.
Updated at: Thu, 17 Aug 2023 03:10:54 GMT
Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
61
High
Nutrition per serving
Calories645.3 kcal (32%)
Total Fat22.4 g (32%)
Carbs107.7 g (41%)
Sugars39.2 g (44%)
Protein9.5 g (19%)
Sodium457.8 mg (23%)
Fiber10.2 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Put the frozen spinach in a microwaveable bowl and microwave on high for 2 minutes. Set aside.
Step 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.
Step 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.
Step 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.
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