Green masala butternut squash curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 40g coriander
- 20g mintstems removed
- 2 green chilliessliced
- 4 garlic cloves
- 2cm gingerpeeled
- 400ml can coconut milk
- 1 tsp garam masala
- 1 tsp ground turmeric
- 500g butternut squashpeeled and cut into even-sized pieces
- 150g green beansends trimmed
- cooked basmati rice
- extra corianderto serve
- mango chutneyto serve
Nutrition: per serving
- kcal243
- fat17g
- saturates15g
- carbs15g
- sugars8g
- fibre5g
- protein4g
- salt0.1g
Method
step 1
Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)
step 2
Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.
