Ingredients
- 600g butternut squash
- groundnut oil
- 1 x 400 g tins of light coconut milk
- 400 g greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli, courgette, etc
- 400g butterbean or other bean
- 40 g cashew nuts, toasted
- sesame oil
- 1 fresh red chilli
- 1 limes
CURRY PASTE – enough for two curries
- 1 teaspoon cumin seeds
- 2 cloves garlic
- 2 shallots
- 5 cm piece of ginger
- 4 lime leaves
- 2 tablespoons fish sauce
- 4 fresh green chillies
- 2 tablespoons desiccated coconut
- 1 bunch fresh coriander (30g)
- 1 stick lemongrass
- 1 lime
- 2 tbsp oil
Method
- Cut the squash into 1cm cubes and either roast in the oven or saute in a pan with salt and pepper for 20-25 minutes until softened and golden.
- For the paste,
- Toast the cumin seeds in a frying pan for 2 minutes, then tip into a food processor.
- Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves and add to the processor along with 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), desiccated coconut and most of the coriander (stalks and all).
- Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
- Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
- Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
- Stir in the roasted squash, roughly chop and add the greens/vegetables and leave to tick away on the lowest heat until cooked. Taste and season to perfection.
- Serve the curry topped with the toasted cashew nuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
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