Butternut Squash Curry with Spinach and Green Beans

I was craving veggies, fancied a curry and came across this Madeline Shaw recipe. Butternut squash is a great source of fiber and vitamins A, C, E and B. It is also a good source of potassium. Spinach is extremely nutrient rich providing plenty of iron. Green beans are an excellent source of fiber, potassium and folate. I served this with some ready-made poppadum’s and naan bread, washed down with a cheeky glass of Prosecco for that Friday feeling.

Serves 3-4

50g fresh coriander 

2 tbsp red curry paste 

400ml can of coconut milk

1 tbsp tomato puree

half tsp turmeric

1 tbsp coconut oil 

1 onion finely chopped

400g butternut squash or pumpkin peeled and cubed

150g green beans, ends cut off and cut in half

50g spinach leaves

1 lime juiced

 

1. Strip the coriander leaves from the stalks and finely chop the stalks. The leaves will be used to garnish later.
2. Blitz the coriander stalks, red curry paste, coconut milk, tomato puree and turmeric in a blender or food processor.
3. Heat the coconut oil in a pan over a medium heat then sauté the onion for 5 mins with a pinch of salt.
4. Add the squash and stir-fry for 1 min. Pour in the blended mix. Bring to a simmer and cook for 10 mins.
5. Add the green beans and spinach and cook for 20 mins until the squash is cooked through.   Scatter the coriander leaves and lime juice.