Aubergine and Butternut Squash Thai Green Curry 

Method

Ingredients (serves 4)

  • 6 spring onions 

  • 3 garlic cloves

  • 3x3cm knob fresh ginger 

  • 2 lemongrass stalks 

  • 1 tbsp galangal paste

  • Juice of 1/2 lemon 

  • 1 green chilli 

  • 1 tsp ground cumin 

  • 2 tbsp vegan boullion powder

  • 2 handfuls of fresh coriander 

  • 2 tbsp olive oil 

  1. Dice the aubergine, squash and pepper into 2cm chunks. Season well with salt and pepper and drizzle on a little olive oil. Roast in the oven for 25 minutes at 200 degrees. 

  2. Combine all of the ingredients for the Thai green curry paste into a food processor. Mix until smooth. 

  3. In a large wok add your paste. Cook for 5 minutes before adding the coconut milk. 

  4. Next add your roasted vegetables and cook for a further 5 minutes. Adjust the seasoning if needed. 

  5. Serve with rice! Enjoy! 

Thai Green Curry Paste

For the Curry

  • 2 tins coconut milk

  • 1 diced red pepper 

  • 2 diced aubergines

  • 1 medium butternut squash 

  • Salt and pepper (to taste) 

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