An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander – simple to prepare yet big on flavour
Prep:10 mins
Serves 4
40g coriander20g mint, stems removed2 green chillies, sliced4 garlic cloves2cm ginger, peeled400ml can coconut milk1 tsp garam masala1 tsp ground turmeric500g butternut squash, peeled and cut into even-sized pieces150g green beans, ends trimmedcooked basmati riceextra coriander, to servemango chutney, to serve
STEP 1Put 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.)STEP 2Pour 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.
