Vegan Thai green curry

Name: Vegan Thai green curry
Total time: 15 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 tbsp sunflower oil; 1 medium (about 800g) butternut squash, peeled and cut into bite-sized cubes; 3 tbsp light soy sauce; 1 lime, wedged to serve; a handful coriander, roughly torn, to serve; 1 red chilli, deseeded and finely sliced, to serve; 1 spring onion, finely chopped to serve; jasmine rice, to serve; 1 stalk lemongrass, bruised; 2 tbsp Thai green curry paste; 2 x 400ml tins low-fat coconut milk; a handful sugar snap peas, halved; a handful asparagus spears, tough ends removed; a handful green beans, trimmed; 2 tbsp frozen or fresh edamame beans

Preparation and cooking time
- Total time15 mins
Easy
Serves 4

Ingredients

2 tbsp sunflower oil
1 medium (about 800g) butternut squash, peeled and cut into bite-sized cubes
3 tbsp light soy sauce
1 lime, wedged to serve
a handful coriander, roughly torn, to serve
1 red chilli, deseeded and finely sliced, to serve
1 spring onion, finely chopped to serve
jasmine rice, to serve

GREEN CURRY BASE

1 stalk lemongrass, bruised
2 tbsp Thai green curry paste
2 x 400ml tins low-fat coconut milk
a handful sugar snap peas, halved
a handful asparagus spears, tough ends removed
a handful green beans, trimmed
2 tbsp frozen or fresh edamame beans

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.