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Vegan Thai Green Curry with Butternut Squash

Vegan Thai green curry

Published: April 23, 2018 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Creamy, delicately spiced Thai-style curry is a crowd-pleaser. Never think less of shop-bought curry pastes – they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal332
fat23.2g
saturates13.4g
carbs22.2g
sugars12.7g
fibre5.5g
protein5.7g
salt1.9g
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Make our quick vegan Thai green curry with butternut squash, then also check out more vegan curry recipes including our easy vegan Thai green tofu curry, vegan Thai red curry and vegan aubergine curry.

For more meat-free options, try our vegetarian curry, vegan chilli and vegan ramen.

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.

Recipes extracted from 15 Minute Vegan Comfort Food by Katy Beskow (£15, Quadrille).

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Try more of our

Vegan Buffalo Cauliflower Tacos

Also check out more

Vegan Thai Green Curry Recipe
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