Vegan Thai green curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp sunflower oil
- 1 medium (about 800g) butternut squashpeeled and cut into bite-sized cubes
- 3 tbsp light soy sauce
- 1 limewedged to serve
- a handful corianderroughly torn, to serve
- 1 red chillideseeded and finely sliced, to serve
- 1 spring onionfinely chopped to serve
- jasmine riceto serve
GREEN CURRY BASE
- 1 stalk lemongrassbruised
- 2 tbsp Thai green curry paste
- 2 x 400ml tins low-fat coconut milk
- a handful sugar snap peashalved
- a handful asparagus spearstough ends removed
- a handful green beanstrimmed
- 2 tbsp frozen or fresh edamame beans
Nutrition: per serving
- kcal332low
- fat23.2g
- saturates13.4g
- carbs22.2g
- sugars12.7g
- fibre5.5g
- protein5.7g
- salt1.9g
Method
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.
