|
|
| Ingredients: |
2 tbsp groundnut or vegetable oil
1 tsp cumin seeds
2 red onions, sliced
2 celery sticks, sliced
1 large butternut squash, peeled, deseeded and cut into chunks
|
2 tbsp Thai green curry paste
300ml/10 fl oz vegetable stock
2 fresh kaffir lime leaves
55g/2oz fresh beansprouts
handful of fresh coriander, chopped, to garnish
freshly cooked rice, to serve |
| Cooking Instructions: |
1) Heat the oil in a preheated wok, add the cumin seeds and stir-fry over a medium-heat for 2-3 minutes until starting to pop. Add the onions and celery and stir-fry for 2-3 minutes. Add the squash and stir-fry for 3-4 minutes. Add the curry paste, stock and lime leaves and bring to the boil, stirring occasionally.
2) Reduce the heat and simmer gently for 3-4 minutes until the squash is tender. add the beansprouts and cook for a further 1-2 minutes until hot but still crunchy. |
| Serving Suggestions: |
| Scatter the coriander over the curry and serve immediately with freshly cooked rice. |
|
|
Cooking
Recipes
Submit your Recipes