Green masala butternut squash curry
An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander – simple to prepare yet big on flavour
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Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 243
-
fat 17g
-
saturates 15g
-
carbs 15g
-
sugars 8g
-
fibre 5g
-
protein 4g
-
salt 0.1g
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
Method
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.)
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.
