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–+ servings
3.50 from 2 votes
Print Recipe
Prep Time 20 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 tbsp Coconut Oil
  • 3 tbsp Massaman Paste or shop-bought paste 1OOg coconut cream
  • 500 g Butternut Squash peeled, deseeded and cut into 4cm cubes
  • 300 ml Vegetable Stock or water 2 tsp fish sauce (optional)
  • 2 Bay Leaves
  • 1 tbsp Honey
  • 50 g Sugar Snap Peas roughly chopped
  • 50 g Spinach roughly chopped
  • 25 g Coriander Leaves roughly chopped
  • 20 g Almonds Dry Roasted, roughly crushed
  • Sea salt
  • Black Pepper
  • Brown Rice cooked, to serve (optional)

Instructions
 

  • Melt the coconut oil in a saucepan over a medium heat, add the Massaman paste and fry for 1 minute, then stir in the coconut cream.
  • Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2-3 minutes, until lightly coloured.
  • Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, cover and simmer for 25 minutes, until the vegetables are soft and the sauce has reduced.
  • Remove from the heat, fold in the sugar snap peas and spinach and cover for 2 minutes. The heat of the curry will lightly cook them.
  • Garnish the curry with the coriander and crushed almonds and serve it on its own or with a little brown rice on the side to soak up the creamy sauce.

Notes

Use soy sauce instead of fish sauce, if you wish.
Add coconut milk with the stock to make the curry sauce extra creamy.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 6gFat: 19gSaturated Fat: 13gSodium: 637mgPotassium: 1205mgFiber: 8gSugar: 17gVitamin A: 30354IUVitamin C: 78mgCalcium: 190mgIron: 4mg
Keyword CURRY, VEGAN, VEGETARIAN
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