Yields6 Servings
 1 tbsp sunflower oil
 4 tbsp Thai Yellow Curry paste
 2 onions finely chopped
 3 stalks lemongrass, bashed with the back of a knife
 6 cardamom pods
 1 tbsp mustard seeds
 1 tbsp cumin seeds
 1 butternut squash of about 1kg
 250 ml vegetable stock
 400 ml coconut milk
 2 limes
 Large handful mint leaves
 Naan bread or rice to serve

Heat the oil in a large pan, then gently fry the curry paste with the onions, lemongrass, cardamom, mustard seeds and cumin seeds for about 3 minutes, until fragrant; stir in the squash and coat in the paste, then pour in the stock and coconut milk; bring everything to a simmer, add the chickpeas, then cook for about 15 minutes until the butternut squash is tender


Squeeze the juice of one lime into the curry, then cut the other lime into wedges; just before serving, tear over the mint leaves, then serve with the lime wedges, Naan bread or rice

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