Green masala butternut squash curry

2 of 5-a-day butternut squash easy curry folate green masala summer vegan vegan curry vitamin c

N/A

Source

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

Method

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.