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Thai Squash and Sweetcorn Curry

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(Serves 4.)


Ingredients

1 large butternut squash peeled &diced (or any squash of your choice)
4 carrots (diced)
2 sweet corn cobs
2 green or yellow peppers (diced)
1 large onion (finely chopped)
4 garlic cloves (finely chopped)
4 green or red chillies (sliced)
1 bunch of coriander
Fresh ginger (grated)
1 tsp each of cumin, ground coriander, turmeric & fenugreek
1 lime (juice & rind)
1 tblsp of lemon grass
1 tsp soy sauce
1 Lt vegetable stock
1 can coconut milk
1 tblsp oil
Salt

Procedure

Pour oil into a deep pan, then add onion and let it cook for 2 min, then add garlic, chillies and ginger, let it cook for 1 min and add ground spices (cumin, coriander, turmeric & fenugreek). Cook for another 2 min stirring occasionally. Add lemongrass, lime juice & rind, soy sauce and stock. Let it simmer for 10 min; add diced vegetables (peppers, carrots, corn and squash). Cover your pan with a lid and let it cook until vegetables are tender then add coconut milk and finely chopped fresh coriander. Let it cook for an extra 10 min and taste for salt. Serve with white rice and extra fresh coriander.


 

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