Green thai squash curry

Show ingredients

Vegetarian mains

Green thai squash curry

Name: Green thai squash curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4

Main Serves 4 35 min

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

Prep time: 10 min

Cooking time: 25 min

Step 1
Heat 2 tablespoon of oil in a large pan.
Step 2
Add the onion and fry on a low heat for 7-8 minutes, stirring to stop it catching.
Step 3
Add the curry paste and stir for 1 minute.
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.
Step 5
Stir in the sprouting seeds.
Step 6
Season and squeeze in lime juice to taste. Stir in the coriander, saving a few leaves for garnishing.
Step 7
Serve with rice.