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Vegetable satay curry

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Ingredients

Adjust Servings:

	2 tbsp vegetable oil
	500g frozen butternut squash chunks
	1 banana shallot, peeled and finely diced
	2 large garlic cloves, crushed
	1 red chilli, finely chopped
	3 heaped tbsp Thai red curry paste
	4 tbsp smooth peanut butter
	1 x 400ml can coconut milk
	400ml vegetable stock
	1 tbsp Thai fish sauce
	2 dried kaffir lime leaves
	1 lime, juiced
	1 courgette, cut into rings
	2 red peppers, deseeded and cut into chunks
	100g frozen edamame beans
	TO SERVE
	300g jasmine rice
	1 tbsp unsalted peanuts, toasted and roughly chopped

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Vegetable satay curry

Name: Vegetable satay curry
Total time: 40 min
Yield: 4
Cuisine: Asian,Thai
Ingredients: vegetable oil: 2 tbsp; frozen butternut squash chunks: 500g; banana shallot, peeled and finely diced: 1; large garlic cloves, crushed: 2; red chilli, finely chopped: 1; Thai red curry paste: 3 heaped tbsp; smooth peanut butter: 4 tbsp; coconut milk: 1 x 400ml can; vegetable stock: 400ml; Thai fish sauce: 1 tbsp; dried kaffir lime leaves: 2; lime, juiced: 1; courgette, cut into rings: 1; red peppers, deseeded and cut into chunks: 2; frozen edamame beans: 100g; jasmine rice: 300g; unsalted peanuts, toasted and roughly chopped: 1 tbsp

This vegetable Thai curry heroes store-cupboard ingredients like Thai curry paste and peanut butter which produces an addictively rich and creamy satay sauce. Swapping half the coconut milk for vegetable stock cuts down on calories and the addition of edamame beans ups the protein count which can be lacking in some meat-free meals.

Features:

Cuisine:

40 Mins
Serves 4
Medium

Ingredients

2 tbsp vegetable oil
500g frozen butternut squash chunks
1 banana shallot, peeled and finely diced
2 large garlic cloves, crushed
1 red chilli, finely chopped
3 heaped tbsp Thai red curry paste
4 tbsp smooth peanut butter
1 x 400ml can coconut milk
400ml vegetable stock
1 tbsp Thai fish sauce
2 dried kaffir lime leaves
1 lime, juiced
1 courgette, cut into rings
2 red peppers, deseeded and cut into chunks
100g frozen edamame beans
TO SERVE
300g jasmine rice
1 tbsp unsalted peanuts, toasted and roughly chopped

Directions

Coat the butternut squash in half the vegetable oil and season well. Spread out on a baking tray and roast in a preheated oven at 190C for 35-40 minutes, tossing halfway, until caramelised and tender.
Heat a frying pan over a medium heat and add the remaining vegetable oil (alternatively use a tablespoon of the fat collected at the top of the coconut milk tin). Toss in the shallot and cook for 5 minutes until soft and translucent but not coloured.
Scrape in the garlic and chilli stir-fry for 1 minute before adding the Thai curry paste. Add a splash of water to stop it from burning and continue to cook for 2 minutes, stirring occasionally, until nicely fragrant and thick.
Stir in the peanut butter, coconut milk, vegetable stock, Thai fish sauce and kaffir lime leaves and bring to the boil. Turn the heat down to a simmer and leave to blip away for 10 minutes or until the sauce has started to thicken.
Meanwhile, pour 600ml of salted water into a saucepan and add the jasmine rice. Bring to the boil, then turn down to a simmer and cook for 12-15 minutes or until the water has absorbed and the rice is tender.
Stir the courgette, red pepper and edamame beans into the satay sauce and cook gently for 5 minutes or until the vegetables are just cooked.
Add the roasted butternut squash to the pan, mix well, and season to taste with salt, pepper and lime juice. Remove from the heat.
Fluff the jasmine rice up with a fork and transfer to a bowl.
Divide the vegetable satay curry between plates and garnish with roasted peanuts. Serve with jasmine rice on the side.