Recently, I've been trying to have a few meat-free days each week. This hasn't been an easy task, as my young boys all love meat-heavy dishes. However, something else they are all fans of is a nice curry, so this korma dish, slowly but surely, has become a regular on our dinner menu. This is the ideal dish to make when your cupboards are a little bare, but you still have plenty of fresh vegetables to use up. I love the addition of butternut squash to a curry, but any sort of vegetables will work well in this dish. This korma is packed full of nutrients and flavour, and the leftovers are also delicious the next day. It's equally nice served with either rice or noodles.

1 tbsp olive oil
1 large onion
2 cloves of garlic
2 tbsp curry powder
1 tsp ground cumin
black pepper
1 tin of tomatoes
200ml vegetable stock
200ml (1/2 tin) coconut milk
1 small butternut squash, peeled & roughly diced
1 sweet potato (350g), peeled & roughly diced
2 small carrots, peeled & roughly chopped
1 leek, dark green bits trimmed off, thinly sliced
1 red pepper, roughly chopped
1 tin of chickpeas, drained and rinsed

To serve
fresh coriander leaves
boiled brown rice


  1. Over a medium heat, add the olive oil to a large saucepan. Once it has heated through add the onion and turn down the heat. Stir well and then sauté over the low heat for 7-10minutes, being careful that the onions don't start to brown. Add the garlic and stir through, before adding the curry powder, cumin and a few grinds of black pepper. Stir to combine.
  2. Next, add all of the remaining ingredients to the pot. Simmer over a low heat for 50 minutes, stirring regularly.
  3. To serve, ladle into bowls, scatter over some fresh coriander leaves and serve alongside some boiled brown rice.