• 35ml low salt soy sauce 
  • 1-3 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ teaspoons turmeric
  • 2 tbsp grated ginger
  • 2 tbsp grated ginger
  • 2 fresh red chillis, roughly chopped
  • 1 bunch coriander, stems and stalks separated and roughly chopped
  • 1 bunch spring onions, thinly sliced
  • 1 lemongrass stalk, roughly chopped
  • 1 tbsp vegetable oil
  • 150ml light coconut milk
  • 2 tsp brown sugar 
  • 4 lime leaves, whole (optional)
  • 700g butternut squash, peeled and cut into bite-sized pieces
  • 40g fresh coconut, thinly shaved
  • 1 lime

for the rice

  • 300g basmati rice
  • Zest of ½ lemon


  1. 1

    Blend all the spices with the fresh chilli, garlic, ginger, coriander stalks, lemongrass and half the spring onion to a smooth paste with a pinch of, adding a little water if needed to help it blend

  2. 2

    Fry the sauce in the oil in a wok or large frying pan until it is reduced to a thick paste and most of the water has evaporated

  3. 3

    Add the coconut milk, sugar, lime leaves if using, and 300ml water. Bring to the boil, checking the seasoning

  4. 4

    Add butternut squash, stir gently and reduce the heat to cook for 15-20 minutes until tender. Add the juice of the lime

  5. 5

    Meanwhile, cook the rice with the zest and 450g boiling water in a covered pan over a low heat for 20 minutes until all the water is absorbed and the rice is cooked

  6. 6

    Serve the curry, alongside the rice, sprinkle with coriander, the rest of the spring onion and topped with coconut.

Nutritional Details

Each serving provides
  • Energy 1704kj 407kcal 20%
  • Fat 11.0g 16%
  • Saturates 5.9g 30%
  • Sugars 13.0g 14%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

63.0g carbohydrate 8.5g fibre 2.0g protein One of your 5 a day

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