Name: Green masala butternut squash curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 40g coriander; 20g mint stems removed; 2 green chillies sliced; 4 garlic cloves; 2cm ginger peeled; 400ml can coconut milk; 1 tsp garam masala; 1 tsp ground turmeric; 500g butternut squash peeled and cut into even-sized pieces; 150g green beans ends trimmed; cooked basmati rice; extra coriander to serve; mango chutney to serve

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

Ingredients

40g coriander

20g mint stems removed

2 green chillies sliced

4 garlic cloves

2cm ginger peeled

400ml can coconut milk

1 tsp garam masala

1 tsp ground turmeric

500g butternut squash peeled and cut into even-sized pieces

150g green beans ends trimmed

cooked basmati rice

extra coriander to serve

mango chutney to serve

Instructions

1 Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)

2 Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.