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Vegan Thai Green Curry with Butternut Squash
fazer sem leite de coco
Ingredients
  • sunflower oil 2 tbsp
  • butternut squash 1 medium (about 800g), peeled and cut into bite-sized cubes
  • light soy sauce 3 tbsp
  • lime 1, wedged to serve
  • coriander a handful, roughly torn, to serve
  • red chilli 1, deseeded and finely sliced, to serve
  • spring onion 1, finely chopped to serve
  • jasmine rice to serve
  • subheading: GREEN CURRY BASE:
  • lemongrass 1 stalk, bruised
  • Thai green curry paste 2 tbsp
  • low-fat coconut milk 2 x 400ml tins
  • sugar snap peas a handful, halved
  • asparagus spears a handful, tough ends removed
  • green beans a handful, trimmed
  • frozen or fresh edamame beans 2 tbsp
Steps
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