TODAY’S RECIPE: Vegetarian Thai green curry

VEGGIE version of a classic with three of your five-a-day. Serves: 4. Ingredients

2 tbsp vegetable oil

3 shallots, finely sliced

4 tbsp Thai green curry paste

1 red chilli, deseeded and finely chopped

350g butternut squash, peeled and cut into

1½ cm cubes

1 red pepper, cut into thick slices

400g can full-fat coconut milk 5 dried kaffir lime leaves

50g mangetout

100g baby corn, halved lengthways

1 small bunch coriander, roughly chopped

To serve: Cooked rice and lime wedges

Method

1. Heat oil in large, flameproof casserole dish with a tight-fitting lid. Add shallots with plenty of salt. Stir-fry for seven to ten minutes over medium heat until soft and beginning to caramelise. Add curry paste and chilli, and stir-fry for two minutes. Tip in squash and pepper, stir through coconut milk and 200ml water. Add lime leaves, cover and cook for 15 to 20 minutes or until squash is tender.

2. Stir mangetout and baby corn through curry, then re-cover, cooking over mediumlow heat for five minutes until veg is cooked. Season and stir through half the coriander. Discard lime leaves. Spoon curry into bowls, scatter with remaining coriander and serve with rice and lime wedges for squeezing over.