Vegan Thai Butternut Curry
PREP TIME:10 mins COOK TIME: 15-20 mins
Like so many people, I am on a mission to get healthy, so lately I’ve been making an effort not to buy takeaway (I know, it’s sad, but in the long run, it will be a good thing) so I decided that today i would make my thai red curry. I learned to make this while I was on a yurt holiday a few summers ago. I learned the basic recipe from a lovely guy named Derrick who owned the yurt I stayed in. It’s delicious, and really easy to make… plus Derrick seemed to be one of the most cheerful guys I’ve ever met, so anything I can do to be more like him, the better.
- a handfull of raw spinach
- 200g butternut squash
- 50g thai red curry paste
- 90ml coconut milk
- 1 small onion
- a close of garlic
- a splash of olive oil
- 1 tap of dried lemongrass
- the juice of a quarter of a lime.
Ok, so my tip before you start is to prep and measure out all your ingredients before you start. This saves so much stress during the cooking process, and means that your less likely to forget about something. so, lets start…
- Once you have everything out on the counter in front of you, and have measured out what you need, prep your vegetables: chop the onion in half, and then dice one half finely, and slice the other into thin strips. dice the garlic and slice the butternut squash into slices which are each about 4 mm thick. chop your lime into quarters.
- Put your oil into a frying pan, and over a low heat, add the onions. stir occasionally for about 5 minutes, until they start to caramelise and are starting to give off a nice oniony smell.
- Add the coconut milk and curry paste, and stir till thoroughly combined, and leave to simmer for about 3 minutes (by now you should be able to smell the spices in the paste).
- The curry may get to thick or even start drying out at this point. if it does, boil the kettle, and add a splash of boiling water to make the mixture a bit runnier.
- Push your curry sauce to the side of the pan, and add the butternut squash slices. after a few minutes over the low heat, the slices should have a bit of brown colour where the pan has started to cook it. flip the slices over and brown a little on the other side.
- Mix the curry sauce and butternut squash together. add the lime juice and lemongrass and simmer for 5 minutes, or until the butternut squash has softened up. to test if it is done, take once of the pieces, and give it a bite, it should be fairly soft, but should still be firm enough to keep its form, and not fall apart.
And Viola you have your curry. serve it on a bed of rice, and enjoy. 🙂