Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.
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.
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.