This is a great winter warmer, perfect for dinner or lunch. It can be prepared the day before or eaten on the day although the flavours do develop with time. Both boys loved it as it wasn’t too spicy, just a little heat to warm your bones!
Serves 4 but with some left over
1 squash cut into ½ inch cubes – I used a small butternut
3 large carrots, peeled and sliced 1 cm thick
1 can Borlotti beans
1 large onion, chopped
2 cloves of garlic, grated
1 tbsp coconut oil
1 tbsp Thai red curry paste
1 lemon grass stick, smashed
1 can of coconut milk
300ml vegetable stock/bouillon
Bunch of Coriander, roughly chopped
Quinoa – ready prepared or freshly cooked (see perfectly cooked recipe)
Melt coconut oil in heavy based pan that has a lid
Add the squash and cook until slightly golden on the edges – remove and set aside
Add the onions and garlic, cook until softened
Add the red curry paste, the coconut milk, lemon grass and stock, whisk so lumps disappear and bring to the boil.
Return the squash to the pan, add the carrots and borlotti beans, turn down and simmer until the squash and carrots are soft.
Remove lemon grass and decant to a serving bowl and sprinkle with coriander
Serve with quinoa