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.
- In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.
- 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.
- 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.
- 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.
- 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.
