Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Prep:15 mins
Serves 4
2 tbsp vegetable oil3 shallots, finely sliced4 tbsp Thai green curry paste1 red chilli, deseeded and finely chopped350g butternut squash, peeled and cut into 1.5cm cubes1 large red pepper, deseeded and cut into thick slices400g can full fat coconut milk5 lime leaves150g mangetout100g baby corn. halved lengthways1 small bunch coriander, roughly choppedcooked rice and lime wedges, to serve
STEP 1Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.STEP 2Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
