butternut squash, peanut, pea and spinach curry with cashew salad.rating:
Thanks to Amanda Jones for this one.
Serves 4 as a main course.
2 tbsp vegetable oil
1 large onion, peeled
1.5 tbsp thai green curry paste
4 cloves of garlic, roughly chopped
2 handsful of skinless, roasted peanuts, roughly chopped
1 stalk of lemon grass
400 ml unsweetened coconut milk
2 green chillies, sliced
600g butternut squash, cubed
3 tsp Thai fish sauce (replace with salt to taste to make it vegan /
2 large handsful of fresh peas
250 spinach, roughly chopped
Heat the oil, and saute the onion. Add the curry paste and garlic, and
cook for 1 min, while stirring. Add peanuts and fry for 1 more minute.
Remove base and hard outer layers of lemon grass stalk. Thinly slice the
stalk until you get to the woody bit (don't throw that bit away).
Add coconut milk, chillies, lemon grass, lemon grass stalk, and 600ml
hot water, and bring to the boil. Add the squash, and salt to taste.
Simmer rapidly for 5-10 mins, until the squash is almost cooked through.
Add the peas, cook for 3 more mins. Stir in the spinach and turn off the
Large handful of roasted cashews, roughly chopped
2 spring onions, sliced
handful of coriander, roughly chopped
Mix all ingredients together in a bowl.
To serve - divide the curry into 4 plates, sprinkle the salad on top. Serve with plain rice.