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Squash Curry with Ginger and Lime Rice

What you'll need
  • Serves 3–4
  • 50g fresh coriander, leaves cut from the stalks and finely chopped
  • 2 tbsp red curry paste
  • 1 x 400ml can coconut milk
  • 1 tbsp tomato pureé
  • ½ tsp turmeric
  • 1 tbsp coconut oil
  • 1 white onion, finely chopped
  • pinch salt
  • 400g butternut squash or pumpkin, peeled and cubed
  • 150g green beans, ends cut off
  • 50g spinach
  • juice of 1 lime
  • ginger and lime rice
  • 1 cauliflower, outer leaves discarded and roughly chopped
  • 1 tbsp coconut oil
  • zest and juice of 1 lime
  • 1 tbsp fresh grated ginger
  • 2 tbsp chopped fresh coriander
  • 3 tbsp water
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Print Recipe

I love squash. It’s tasty, filling and absorbs other flavours amazingly. Meanwhile, spinach provides an abundance of iron and a bit of colour for those who like to make their dishes look pretty. I certainly do.

  1. In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.
  2. Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.
  3. Meanwhile, make the Ginger and Lime Rice. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
  4. Heat the coconut oil in a large frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, 3 tablespoons water and the juice of the lime. Cook for 5 minutes, until cooked through.
  5. Scatter the coriander leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.

Recipe taken from Get the Glow by Madeline Shaw, £20.
Photography by Martin Poole and Ellis Parrinder.

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