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Vegan Thai green curry

Published: April 23, 2018 at 4:00 PM

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Serves 4

Easy

Total time: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Enjoy this creamy, delicately spiced Thai-style curry. This recipe can be on the table in only fifteen minutes using shop-bought curry paste

Vegan

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Make our quick vegan Thai green curry with butternut squash. Then also check out more vegan curry recipes, including our easy Thai green tofu curry, vegan Thai red curry, tempeh curry and vegan aubergine curry.

For more meat-free options, try our spinach, chickpea and potato curry, vegan chilli and vegan ramen.

Ingredients

Nutrition

• 2 tbsp sunflower oil

• 1 medium (about 800g) butternut squash

  peeled and cut into bite-sized cubes

• 3 tbsp light soy sauce

• 1 lime

  wedged to serve

• a handful coriander

  roughly torn, to serve

• 1 red chilli

  deseeded and finely sliced, to serve

• 1 spring onion

  finely chopped to serve

• jasmine rice

  to serve

GREEN CURRY BASE

• 1 stalk lemongrass

  bruised

• 2 tbsp Thai green curry paste

• 2 x 400ml tins low-fat coconut milk

• a handful sugar snap peas

  halved

• a handful asparagus spears

  tough ends removed

• a handful green beans

  trimmed

• 2 tbsp frozen or fresh edamame beans

Nutrition: per serving

• kcal332

  low

• fat23.2g

• saturates13.4g

• carbs22.2g

• sugars12.7g

• fibre5.5g

• protein5.7g

• salt1.9g

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Method

• step 1

  Heat 1 tbsp of sunflower oil in a wok while you toss the butternut squash cubes into the soy sauce. Put the soy-coated butternut squash in the wok and cook over a medium heat for 10 minutes or until softened and browned, stirring frequently.

• step 2

  For the green curry base, heat the remaining sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and fry over a high heat for 1 minute.

• step 3

  Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes.

• step 4

  Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus, green beans and edamame beans into the curry sauce and cook for 4-5 minutes or until the vegetables are cooked but still have some bite.

• step 5

  Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. Serve with bowls of jasmine rice.

Recipes extracted from 15 Minute Vegan Comfort Food by Katy Beskow (£15, Quadrille).

Try more of our vegan recipes...**

Also check out more vegetarian curry recipes...

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