SOY-GLAZED BUTTERNUT GREEN CURRY
SERVES 4 / PREPARATION AND COOKING: 30 MIN
◗ 30ml (2T) sunflower oil
◗ 1 medium butternut squash, peeled and cut into bite-size cubes
◗ 45ml (3T) light soy sauce
GREEN CURRY BASE
◗ 15ml (1T) sunflower oil
◗ 1 stalk lemongrass, bruised
◗ 30ml (2T) Thai green curry paste (ensure vegan)
◗ 2 x 400ml cans full-fat coconut milk
◗ handful sugar snap peas, halved
◗ handful asparagus spears, tough ends removed
◗ handful green beans, ends trimmed
◗ 30ml (2T) frozen or fresh edamame (soya) beans
TO SERVE
◗ juice of 1 lime, plus fresh wedges for serving
◗ generous handful coriander, roughly torn
◗ 1 red chilli, deseeded and finely sliced
◗ 1 spring onion, finely chopped
◗ cooked rice (optional)
1 Heat the sunflower oil in a wok while you coat the butternut squash cubes in the soy sauce.
2 Add the soy-coated butternut squash to the wok and cook over a medium–high heat for 10 minutes until softened and browned, stirring frequently.
Heat the sunflower oil in a separate large frying pan.
