Page 15 - More than Green Beans

Thai Vegetable Curry
Serves 4
Directions
Dry roast the Bu ernut Squash in the oven, on wax paper for approximately 30 mins.
Place the Red Thai curry paste, celery and ginger, Chili powder, Cumin, Thai Basil Leaves and the Lemon grass in the Cooking Oil and fry for a few minutes.
Add the Green Beans and Zucchini. Add enough water so the veg is just covered. Add the lime leaves. Put the lid on, allow to cook for 5/7 mins. When the veg are cooked add the Red Pepper, and the bu ernut squash. S r in very carefully. Cook on a medium heat for 5 mins minutes.
Add the coconut milk and s r in carefully. Cook for a further 5 mins. Remove the lime leaves, and the lemon grass, test the seasoning and serve.
Op onal- Raw Cauli ower Rice
3oz/75gRaw Cauli ower per person 1oz/25g Raw Cashew nuts
With the S blade in the food processor, chop the cauli ower roughly, small enough so the orets don’t get jammed, and the blade can make the consistency of rice. Add the cashew nuts, and mix again, un l the consistency is even.
15
Recipe 09
10oz/300g Bu ernut Squash, peeled, chopped, seeds removed.
2 Inch piece Ginger, nely chopped
3 S cks Celery, nely chopped
2 Tablespoons Cooking Oil
2 Tablespoon Thai Red Curry Paste 1/2 Teaspoon Chili powder depending on taste
2 Teaspoons Ground Cumin
5 Thai Basil leaves,
2 S cks of Lemon Grass, roughly chopped so can be removed later 8oz/225g Green Beans
2 Zucchini
3 Red Peppers, roasted and sliced
3 Lime Leaves if available.
1 Can Coconut Milk
Ingredients