Thai Courgette & Butternut Squash Curry Recipe

Ingredients

1 butternut squash
4 courgettes
400g wonky mushrooms
2 onions
3 garlic cloves
A thumb of ginger
1 chilli
A handful of chervil
1 tbsp Thai red curry paste
50g coconut cream
1 vegetable stock cube
Sea salt
Freshly ground pepper
2 tbsp olive, sunflower or coconut oil
1ltr boiling water

Prep: 15 mins | Cook: 40 mins

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Method

1. Halve the squash, scoop out the seeds, then peel it. Chop into bite-size chunks. Trim the courgettes and chop them to match. Slice the mushrooms. Peel and thinly slice the onions.

2. Peel the garlic and ginger and tip into a food processor. Separate the chervil leaves from the stalks, setting the leaves to one side). Roughly chop the chervil stalks. Trim the top off the chilli. Add the chilli and chervil stalks to the processor along with the Thai curry paste and 1 tbsp oil. Whizz till finely chopped and combined. No food processor? You can chop everything as finely as possible by hand.

3. Pour 1 tbsp oil into a large pan and warm to a medium-high heat. Slide in the onions and fry for 5 mins, stirring occasionally, till softened and brown at the edges. Add the mushrooms, squash and the curry paste. Cook for 3-4 mins, giving the mixture a stir every now and then.

4. Crumble in the coconut cream and pour in 1ltr boiling water. Crumble in the stock cube and stir well. Return the pan to the boil and then reduce to a simmer. Partly cover with a lid and cook for 20 mins.

5. When the curry has cooked for 20 mins, stir in the courgettes and cook for another 15-20 mins, till everything is tender. If you like your curry a little thicker, use a stick blender to whizz some of the veg in the pan smooth. Or you can use a masher to crush some of the veg.

6. Taste the curry and add some salt or pepper if you think it needs it. Ladle the curry into deep bowls and top with the chervil leaves to serve.