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Red Thai Squash Curry

Serves 4

Serve with brown rice or quinoa

1 small butternut squash (700g/1lb 9oz)
100g red onion, roughly chopped
100g sprouting broccoli, roughly chopped
2tbs olive oil
1-2 tsp Thai red curry paste (depending on your taste)
400ml can coconut milk
150ml/ ¼ pt vegetable stock
1½ tbs tamari sauce
Juice of ½ lime
Small handful coriander leaves

  1. Peel the squash (a potato peeler is normally strong enough), cut in half length ways and scoop out the seeds and fibre.  Cut into 1inch chunks.
  2. Heat the oil in a saucepan and gently fry the paste for 1-2 minutes.  Add the coconut milk, stock and tamari sauce.  Bring to the boil.
  3. Add the squash and onions, cover the pan and simmer for 10 minutes.  Add the lime juice and sprouting broccoli and cook for a further 2 minutes.  Serve immediately sprinkled with coriander leaves.
  4. Try a variety of vegetables such as sweet potatoes, courgettes, mange tout, sugar snaps, bamboo shoots, and sprinkle over cashew nuts.

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