Vegetarian mains
Green thai squash curry
A dead easy, vegan squash curry, this gets its creaminess from coconut milk, a fresh kick from limes and fresh coriander, and a good crunch from sprouting seeds. It's a great midweek meal served with brown basmati rice or any other grain you like. To keep this quick you can go with shop-bought Thai green curry paste if you don't want to make your own – but it's even better if you do.
Ingredients
- oil for frying, eg. vegetable or sunflower
- 1 onion or 2 shallots, finely sliced
- 6 tbsp homemade thai green curry paste
- 1 large butternut or 2 smaller squash,
- peeled and cut into 4-5cm chunks
- (approx 1kg diced weight)
- 400ml tin coconut milk
- 2 limes
- ½ pack mixed sprouting seeds
- 30g coriander leaves, roughly chopped
Method
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Step 1
Heat 2 tablespoon of oil in a large pan.
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Step 2
Add the onion and fry on a low heat for 7-8 minutes, stirring to stop it catching.
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Step 3
Add the curry paste and stir for 1 minute.
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Step 4
Add the squash. Stir the tin of coconut milk and add to the pan with half a tin of water. Simmer for approx 15 minutes, stirring occasionally, until the squash is tender.
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Step 5
Stir in the sprouting seeds.
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Step 6
Season and squeeze in lime juice to taste. Stir in the coriander, saving a few leaves for garnishing.
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Step 7
Serve with rice.