Name: Green masala butternut squash curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 40g coriander; 20g mint stems removed; 2 green chillies sliced; 4 garlic cloves; 2cm ginger peeled; 400ml can coconut milk; 1 tsp garam masala; 1 tsp ground turmeric; 500g butternut squash peeled and cut into even-sized pieces; 150g green beans ends trimmed; cooked basmati rice; extra coriander to serve; mango chutney to serve

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Green masala butternut squash curry

Green masala butternut squash curry

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.38 ratingsRate

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An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

40g coriander
20g mint

stems removed
2 green chillies

sliced
4 garlic cloves
2cm ginger

peeled
400ml can coconut milk
1 tsp garam masala
1 tsp ground turmeric
500g butternut squash

peeled and cut into even-sized pieces
150g green beans

ends trimmed
cooked basmati rice
extra coriander

to serve
mango chutney

to serve

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Nutrition: per serving

kcal243
fat17g
saturates15g
carbs15g
sugars8g
fibre5g
protein4g
salt0.1g

Method

step 1

Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
step 2

Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.

Recipe from Good Food magazine, May 2016

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A star rating of 4.7 out of 5.38 ratings

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