Sometimes it can be hard to know how to cook certain vegetables to make them more exciting. The courgette is a good example of this. As while the green cucurtbit may have plenty of health benefits, it’s not been always the most inspiring cooking ingredient. Until now that is. As sticking it among fragrant lemongrass and creamy coconut in this Thai green curry is the perfect way to bring it to life.
Ingredients (serves 2)
250ml Alpro Coconut Cuisine
200g aubergines (quartered)
250g butternut squash (peeled and cubed)
4 spring onions (chopped)
2tbsp groundnut oil
30g Thai green curry paste
1 lemongrass stalk
2 kaffir lime leaves
1tsp fish sauce
150ml water
50g baby spinach leaves
Method
Heat half of the oil in a large frying pan until it’s hot, add in the cubed butternut squash and aubergines and sauté until tinged brown. Put the squash to one side for later.
Add the remaining oil to the pan along with the Thai green curry paste, lemongrass, kaffir lime leaves and spring onion then sauté for 2-3 minutes.
Pour in the Alpro Coconut Cuisine and water, bring to the boil and then simmer for 4 minutes.
Stir in the fish sauce and spinach; heat for a further 1 minute until the spinach has wilted and serve with jasmine rice.
Based on 1 Review(s)