Creamy, delicately spiced Thai-style curry is a crowd-pleaser. Never think less of shop-bought curry pastes – they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce
- sunflower oil 2 tbsp
- butternut squash 1 medium (about 800g), peeled and cut into bite-sized cubes
- light soy sauce 3 tbsp
- lime 1, wedged to serve
- coriander a handful, roughly torn, to serve
- red chilli 1, deseeded and finely sliced, to serve
- spring onion 1, finely chopped to serve
- jasmine rice to serve
GREEN CURRY BASE
- lemongrass 1 stalk, bruised
- Thai green curry paste 2 tbsp
- low-fat coconut milk 2 x 400ml tins
- sugar snap peas a handful, halved
- asparagus spears a handful, tough ends removed
- green beans a handful, trimmed
- frozen or fresh edamame beans 2 tbsp
- STEP 1. Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.
- STEP 2.For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.
- STEP 3.Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.
- STEP 4. Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.
- STEP 5. Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. Serve with bowls of jasmine rice.