Butternut Squash, Butter Bean and Spinach Curry

SERVES
2-4 2-4
Butternut Squash, Butter Bean and Spinach Curry
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 1 tablespoon vegetable oil
  • 1 white onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 40g fresh ginger, peeled and chopped
  • 1 stick lemongrass, finely chopped
  • 1 tablespoons Massaman curry paste
  • 2 kaffir lime leaves
  • 1 x 400ml can coconut milk
  • 100ml vegetable stock
  • 500g butternut squash, peeled, seeds removed and cut into 2.5cm dice
  • 150g canned, cooked butter beans (drained weight)
  • 200g baby spinach leaves, washed
  • Juice of half a lime
  • 2-3 teaspoons light soy sauce, to season
  • 1 mild red chilli, seeds removed and chopped
  • Handful fresh coriander, roughly chopped

  • Method

  • 1
    Heat the oil over a medium heat, add the onion, ginger and lemongrass and stir-fry for 3-4 minutes until softened.
  • 2
    Stir in the curry paste, lime leaves, coconut milk, vegetable stock and the squash. Bring to a simmer and cook for 15-18 minutes until the squash is tender.
  • 3
    Stir in the butter beans and add the spinach one handful at a time allowing it to wilt before adding the next.
  • 4
    Stir in the lime juice and season to taste with light soy sauce. Finish with fresh chilli and coriander.
  • 5
    Cook's Notes
  • 6
    Massaman curry paste is an aromatic combination of Indian and Thai flavours.
  • 7
    Adjust the quantity to taste as ready-made pastes do vary in heat.