Green masala butternut squash curry

Ingredients

40lg coriander

20g mint, stems removed

2 green chillies,   sliced

 

4 garlic cloves

 

2cm ginger, peeled

 

400ml can coconut milk

 

1 tsp garam masala

 

1 tsp ground turmeric

 

500g butternut squash, peeled and cut into even-sized pieces

 

150g green beans, ends trimmed

 

cooked basmati rice

 

extra coriander, to serve

 

mango chutney, to serve

 

Method

 

Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)

 

Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.