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