An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander – simple to prepare yet big on flavour
20g mint, stems removed
2 green chillies, sliced
4 garlic cloves
2cm ginger, peeled
400ml can coconut milk
1 tsp garam masala
1 tsp ground turmeric
500g butternut squash, peeled and cut into even-sized pieces
150g green beans, ends trimmed
Cooked basmati rice
Extra coriander, to serve
Mango chutney, to serve
Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green
Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins.
Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked.
Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.