An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander – simple to prepare yet big on flavour


40g coriander

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.