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
- 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.
- 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.
- 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.
- Try a variety of vegetables such as sweet potatoes, courgettes, mange tout, sugar snaps, bamboo shoots, and sprinkle over cashew nuts.
