Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Warm the oil in a large non-stick skillet on low heat. Add the ginger and curry leaves, stirring as you fry for about a minute. Add the squash and potatoes, increase the heat to medium, and continue frying for another 5 minutes. At the same time, start boiling the rice for 20 minutes until it's tender.

2. Step 2

   Sprinkle the chili over the squash and potatoes, then add the garlic, garam masala, and five-spice. Stir for a moment, then incorporate the tomatoes, cauliflower, 400 ml water, and bouillon powder. Bring it to a boil, cover, and let it simmer for 10 minutes. Add the beans and continue cooking for an additional 10 minutes, until all the vegetables are tender but still maintain their shape.

3. Step 3

   Switch off the heat and mix in the yogurt, coriander, and lime juice. Serve half of it with half of the rice. Refrigerate the leftover two portions of curry and rice for another day. These can be stored in the fridge, covered, for up to two days. Warm the rice in the microwave and reheat the curry in a pan over low heat until thoroughly hot.