Thai-style Butternut Squash Curry

Name: Thai-style Butternut Squash Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 Butternut Squash; 1 Medium Onion. roughly chopped; 500g Other in season vegetables such as runnerbeans. broccolli. courgette. Potatoes etc; 1 Tin of Coconut milk; 1 inch piece Fresh root ginger. roughly chopped; 2 Garlic Cloves; 1 Fresh Chilli; ½tsp Ground Tumeric; ¼tsp Salt; Juice of 1 lime

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Prep: 15 mins

Cook: 15 mins

Serves: 4

Thai Main Course 🥕 Vegetarian

Ingredients

1 Butternut Squash
1 Medium Onion. roughly chopped
500g Other in season vegetables such as runnerbeans. broccolli. courgette. Potatoes etc
1 Tin of Coconut milk
1 inch piece Fresh root ginger. roughly chopped
2 Garlic Cloves
1 Fresh Chilli
½tsp Ground Tumeric
¼tsp Salt
Juice of 1 lime

Accompaniment

Method

1
To make the curry paste: put the onion, garlic, ginger, chilli, tumeric, salt, lime juice (if using) and olive oil in a blender and puree until a smooth paste.

Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.

Prepare the other vegetables by washing and chopping into quick-to-cook chunks.

Put the paste into a large pan or wok and fry gently, stirring, for 2 minutes.

Add the vegetables and stir, to coat them with the paste.

Add the coconut milk and mix well.

Cook gently, uncovered for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally, to prevent burning and uneven cooking. Add more water if the sauce gets too dry, before the vegetables are cooked.