SOY-GLAZED BUTTERNUT GREEN CURRY
SERVES 4 / PREPARATION AND COOKING: 30 MIN
30ml (2T) sunflower oil 1 medium butternut squash, peeled and cut into bite-size cubes
45ml (3T) light soy sauce
GREEN CURRY BASE 15ml (1T) sunflower oil
1 stalk lemongrass, bruised
30ml (2T) Thai green curry paste (ensure vegan)
2 x 400ml cans full-fat coconut milk handful sugar snap peas, halved handful asparagus spears, tough ends removed handful green beans, ends trimmed
30ml (2T) frozen or fresh edamame (soya) beans
TO SERVE juice of
1 lime, plus fresh wedges for serving generous handful coriander, roughly torn
1 red chilli, deseeded and finely sliced
1 spring onion, finely chopped cooked rice (optional)
1 Heat the sunflower oil in a wok while you coat the butternut squash cubes in the soy sauce.
2 Add the soy-coated butternut squash to the wok and cook over a medium–high heat for 10 minutes until softened and browned, stirring frequently.
3 Green curry base Heat the sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and infuse over a high heat for 1 minute. Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes. Remove and discard the lemongrass stalk.
4 Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for 4–5 minutes until the vegetables are al dente.
5 To serve Ladle the curry into bowls and spoon in the butternut squash. Top each bowl with a squeeze of lime juice and sprinkle with the coriander, a few slices of chilli and the chopped spring onion. Serve with rice, if using.
Try these mouth-watering, AFFORDABLE vegan dishes that won’t take you longer than 30 MINUTES to have on the table