This vegan friendly family favourite will warm you up this Autumn

You will need:

  • Coconut oil
  • Butternut squash, peeled and cubed
  • Light soy sauce
  • Lime
  • Coriander, chopped
  • Red chilli, deseeded and sliced
  • Spring onion, sliced
  • Jasmine rice

Green Curry

  • Lemongrass
  • Thai green curry paste
  • Low-fat coconut milk
  • Sugar snap peas
  • Asparagus
  • Green beans
  • Edamame beans


1. Heat 1 tbsp of coconut oil in a wok. Toss the butternut squash in a bowl with the soy sauce before adding to the wok and cooking over a medium heat for 10 minutes or until softened and browned.

2. For the green curry base, heat the remaining coconut oil in a large frying pan. Add the bashed lemongrass and Thai green curry paste, and fry over a high heat for 60 seconds.

3. Stir in the coconut milk, then reduce the heat slightly and simmer for 10 minutes.

4. Remove and discard the lemongrass stalk. Then add a handful of sugar snap peas, asparagus, trimmed green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked.

5. Add your curry to the wok with the soy-glazed butternut squash for one final toss before ladling on top of bowls of jasmine rice. Top each bowl with a squeeze of lime juice, sprinkle of coriander and add a few slices of fresh chilli and spring onion.

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