Buternut squash curry

Gluten free / dairy free / Vegetarian

Cooking time 35 minutes

Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 1 crushed garlic clove
  • 2 tsp ginger
  • 2 Tbsp Thai red curry paste
  • 1 tsp mild curry powder
  • 1 tin chopped tomatoes
  • 1 drained tin butter beans
  • 1 tin coconut milk
  • 1 peeled and diced butternut squash
  • x2 bok choy, washed and diced
  • 1 red bell pepper diced
  • 2tbsp tamari
  • 100g frozen peas
  • handful fresh chopped coriander
  • Juice of 1 lime

Method

  1. Heat the oil in a large saucepan and add the onion, garlic, ginger, curry paste and curry powder. stir until the onions soften.
  2. Add in the tomatoes, coconut milk, butterbeans and butternut squash. reduce heat and simmer for 20 minutes.
  3. once the butternut squash feels soft add in the bokchoy and pepper until cooked - approx 5-7 mins
  4. pour in the Tamari, peas and coriander and sprinkle in salt and black pepper. Once the peas are cooked stir in the lime juice and serve.
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