Butternut massaman curry
- March 2018
- Serves 2-3
- Hands-on time 15 min, simmering time 25 min
Dr Rupy Aujla’s vegetarian massaman curry is naturally sweet, fabulously creamy and full of goodness from the spinach and sugar snap peas. Serve over brown rice and garnish with extra coriander leaves for a stunning weeknight meal.
- 21.7g (12.5g saturated)
- 20.7g (11.6g sugars)
- 2 tbsp coconut oil
- 3 tsp massaman curry paste
- 100g coconut cream
- 500g butternut squash, peeled, deseeded and cut into 4cm cubes
- 300ml vegetable stock or water
- 2 tsp fish sauce (optional)
- 2 bay leaves
- 1 tsp clear honey
- 50g sugar snap peas, roughly chopped
- 50g spinach, roughly chopped
- 20g almonds, roasted and roughly crushed
- Bunch fresh coriander, leaves roughly chopped
- Freshly cooked rice to serve (optional)
- Melt the coconut oil in a saucepan over a medium heat, add the curry paste and fry for 1 minute, then stir in the coconut cream. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2-3 minutes until lightly coloured.
- Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, then cover and simmer for 25 minutes until the vegetables are soft and the sauce has reduced.
- Remove from the heat, stir in the sugar snap peas and spinach, then cover with a lid or foil and leave to stand for 2 minutes. The heat of the curry will cook them lightly.
- Sprinkle the curry with the crushed almonds and coriander, then serve on its own or with brown rice on the side to soak up the rich sauce.
Squeeze over a little fresh lime juice at the end to give a citrus lift. Use soy sauce instead of fish sauce to make the dish vegetarian.
Cover and chill the curry for up to 3 days. Reheat gently in a pan until piping hot.
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