This is one easy and tasty way to get your 5-a-day. Roasting the squash really brings out its flavour which adds depth to the curry. Plus the array of colours and aromas make it impressive enough to share with your mates.
- 1 butternut squash, cut into 1cm cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 tbsp Thai green curry paste
- 240g chestnut mushrooms
- 175g baby sweetcorn halved lengthways
- Tin of coconut milk
- 400ml vegetable stock
- 175g trimmed green beans / mange tout or a mixture
- 1 sliced red pepper
- 100g spinach
- Handful of basil
- 1 lime
Toss the squash in the olive oil and roast for about 20 / 25 minutes or until just cooked and starting to turn colour.
Get yourself a deep-ish, non stick pan. Fry the onion and the curry paste with a little oil over a medium heat until soft. Add about 3/ 4tbsp of water so it doesn’t burn.
Once the onions are soft add the mushroom and sweetcorn and fry for another few minutes.
Add the coconut milk and the stock and simmer gently for 20 minutes. Throw in the green beans and the pepper. Keep on the simmer until all the vegetables are cooked. It’s nice to retain a little bit of bite.
Roughly chop the spinach and stir it through the curry along with the squash. Once the spinach has wilted you’re nearly done.
Serve with rice, tear some basil on top and give it a squeeze of lime. Delicious.
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