GREEN MASALA BUTTERNUT SQUASH CURRY

Green masala butternut squash curry image

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

40g coriander
20g mint , stems removed
2 green chillies , sliced
4 garlic cloves
2cm ginger , peeled
400ml can coconut milk
1 tsp garam masala
1 tsp ground turmeric
500g butternut squash , peeled and cut into even-sized pieces
150g green beans , ends trimmed
cooked basmati rice
extra coriander , to serve
mango chutney , to serve

Steps:

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.)
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.

Nutrition Facts : Calories 243 calories, Fat 17 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium