What you'll need: 20g mint leaves 40g fresh coriander 4 cloves of garlic 2 green chillies, sliced 2 cm piece of ginger, peeled 400ml tin of coconut milk 500g butternut squash, peeled and cut into bite-sized chunks 1 tsp turmeric 1 tsp garam masala 150g green beans, trimmed Time: 30
What you'll need:
- 20g mint leaves
- 40g fresh coriander
- 4 cloves of garlic
- 2 green chillies, sliced
- 2 cm piece of ginger, peeled
- 400ml tin of coconut milk
- 500g butternut squash, peeled and cut into bite-sized chunks
- 1 tsp turmeric
- 1 tsp garam masala
- 150g green beans, trimmed
Time: 30 minutes
Put all of the herbs, the garlic, the ginger, the chilli, and the coconut milk into a blender, and whizz it all up into a delicious-looking green paste.
Pour the paste into a large pan, and add the spices to the mix. Season well with salt and pepper, and add the squash pieces to the pan. Simmer for about 25 minutes - you want the squash to be soft and cooked through.
While the squash is cooking, blanch your beans in boiling water before draining and rinsing in cold water (this stops the cooking process and ensures they keep their colour and bite). Add these to the curry just before you serve. Plate up with basmati rice, a scattering of coriander, and some mango chutney - it’s a vegan treat you’re going to absolutely love!
This warming squash curry recipe will go brilliantly with this Single vineyard Chenin Blanc from northern Margaret River, the 2 Brothers Chenin Blanc 2017. This pairing is going to work like a dream!
There you have it -- an easy recipe for Squash Curry!
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