200g Butternut Squash, peeled and chopped into 2cm cubes
1 Onion, peeled and diced
Handful of Mangetout
Four baby sweet corn, halved
200g tin of chickpeas, drained
400g tin of Coconut Milk
2 Stalks of Lemongrass, remove the outer skin
1 Green Chili, deseeded
2 Shallots, peeled
1 inch of Fresh Root Ginger
3 Cloves of Garlic
Juice of 1 Lime and Zest
Salt and pepper to season
Half a tablespoon of oil
2 Tablespoons of Water
Add all the curry paste ingredients and blend in a food processor until it becomes a smooth paste, then set aside.
Heat a dash of oil in large, shallow casserole dish, then add the onion and cook until it starts to caramelize. Add curry paste stir thoroughly, then bring to a simmer.
Add the butternut squash, mix through and then add the coconut milk, mix well and bring to a simmer. Cover the dish, stirring occasionally and cook for about 15 minutes or until the butternut squash is almost tender.
Add the mangetout and baby sweet corn, cook for a further five minutes.
Add the chickpeas and stir in thoroughly, cook for five minutes.
Serve with plain boiled rice, and enjoy. X
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