Coconut, Butternut Squash Curry

Recipe by Lisa Connelly
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
  • Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
  • Add garlic and squash.
  • Cook over a medium heat for 3-4 minutes.
  • Stir occasionally.
  • Stir in the coconut milk, curry paste and stock and bring it all to the boil.
  • Add the lemon grass, reduce the heat and cover the pan.
  • Allow to simmer for 25-30 mins or until the squash is tender.
  • Remove the pan from the heat and stir in the coriander, lime juice and spinach.
  • Serve immediately, ideally with rice.
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