Curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories


  • oil for frying
  • onions 2, halved and sliced
  • garlic 2 cloves, sliced
  • green chillies 3, sliced
  • curry powder 2 tbsp (see below)
  • turmeric 1 tsp
  • coconut milk 400g tin
  • vegetable stock 200ml
  • butternut squash 200g, cubed
  • cauliflower 1 small, broken into small florets
  • runner beans 100g, trimmed and sliced
  • curry leaves 10
  • black mustard seeds 1 tsp
  • steamed rice to serve


  • coriander seeds 2 tsp
  • cumin seeds 1 tsp
  • star anise 1/2
  • cinnamon ½ stick broken
  • cloves 6
  • cardamom 2 pods
  • black peppercorns ½ tsp
  • fennel seeds 1 tsp
  • fenugreek ½ tsp
  • small dried red chillis 3-5 (depending on how hot you like it)
  • basmati or jasmine rice 1 tbsp


  • STEP 1. To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
    of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
  • STEP 2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
  • STEP 3. Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
  • STEP 4.To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice