Vegan Thai green curry

Enjoy this creamy, delicately spiced Thai-style curry. This recipe can be on the table in only fifteen minutes using shop-bought curry paste

Ingreadient:

• 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
• 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

Directions :

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.
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.
3. Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.
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.
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.