Here is a super easy vegetarian curry, perfect for a mid week easy meal and one you can make in advance too. Beans provide your protein and there's loads of goodness via the veggies too! Feel free to mix up what veggies you include too, depending on what you've got or what is in season.
Ingredients (serves 2 but I double up and freeze the rest):
1 tbs olive oil
1 onion chopped
1 garlic clove crushed
1tbsp curry paste (any really!)
Half an aubergine cut into chunks
Quarter of a butternut squash peeled and cut into chunks / diced
Half a small cauliflower chopped into florets
Half a 400g can of chopped tomatoes
400g can of red kidney beans drained and rinsed. (In this picture I doubled up so added a can of black beans too)
Salt and pepper for grinding
Coriander leaves chopped (I use frozen)
Heat oil in large plan and add inions and cook for 3 minutes or until the onions have softened.
Add the garlic and curry past and cook for a minute.
Add the aubergine, squash and cauliflower and cook for another 5 minutes.
Add the tomatoes, kidney beans and water.
Bring to the boil, then reduce heat and simmer for 10-15 mins until vegetables are tender.
Season with salt and pepper.
Stir in coriander just before serving.
Serve on its own or with some rice or chapatti.