Green veg­etable curry

(serves 4)

Friday - - Wanted -

Prep time: 15 mins

Cook­ing time: 30 mins

In­gre­di­ents 500g but­ter­nut squash 1 splash olive oil 1 red bell pep­per, roughly chopped 3 medium sweet pota­toes, cooked and roughly chopped 1 medium red onion, finely sliced 2 tsp crushed gar­lic 1 tbsp veg­etable oil 250g cour­gettes, cut into roundels 1 can co­conut milk 125ml wa­ter 2 tbsp Thai green curry paste 50g cashews hand­ful co­rian­der, chopped 1tsp salt Method: 1. Pre­heat oven to 180⁰C. Mix but­ter­nut squash with olive oil, sea­son and roast for 10 min­utes. Add red pep­per and sweet potato and roast for an­other 10 min­utes. 2. In a pan, sauté onion and gar­lic in veg­etable oil (don’t brown the gar­lic). Add cour­gette and sauté un­til soft. 3. Add roasted veg­gies, co­conut milk, wa­ter, curry paste, cashews and salt, stir well and sim­mer un­til mix­ture is heated through. 4. Gar­nish with chopped co­rian­der and serve with sticky rice.

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