Coconut, Butternut Squash Curry

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons sunflower oil
• 2 red onions, cut into wedges
• 2 garlic cloves, crushed
• 1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks
• 1 tablespoon thai red curry paste
• 1 (14 ounce) can coconut milk
• 3/4 pint vegetable stock
• 1 stalk lemongrass
• 1 lime, juice of
• 8 ounces baby spinach leaves
• 1 bunch fresh coriander, roughly chopped

Recipe

• 1 using a large, heavy based saucepan, heat the sunflower oil and add the onion.
• 2 over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
• 3 add garlic and squash.
• 4 cook over a medium heat for 3-4 minutes.
• 5 stir occasionally.
• 6 stir in the coconut milk, curry paste and stock and bring it all to the boil.
• 7 add the lemon grass, reduce the heat and cover the pan.
• 8 allow to simmer for 25-30 mins or until the squash is tender.
• 9 remove the pan from the heat and stir in the coriander, lime juice and spinach.
• 10 serve immediately, ideally with rice.