Recipes>Squash Recipes
Singapore Vegetable Curry
by John Torode, Lisa Faulkner from John and Lisa’s Kitchen
Serves 4
This delicious curry is full of different textures and flavours, combining squash, potatoes and pak choi, with a spiced creamy coconut milk base. As seen on John and Lisa’s Kitchen on ITV.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
John and Lisa’s Kitchen
John Torode, Lisa Faulkner
John and Lisa’s Kitchen
The companion to the hit ITV show, featuring all of the recipes from the 9th series
From bakes to roasts, pies to pasta, John and Lisa share their favourite recipes for all occasions
With an emphasis on simple home cooking, relaxed midweek winners and easy entertaining
Buy From
Introduction
When you’re at a loss as to what to cook for a group of people who are all a bit picky, this is the recipe. Vegetables of different textures and flavours all wrapped up in fragrant Asian flavours with a rich sweet and spicy coconut sauce. The crowd pleaser you never knew, has arrived.
Tags
Ingredients
| For the curry: | |
|---|---|
| 100g | creamed coconut |
| 2 big tbsp | red curry paste |
| Handful | curry leaves |
| 10 | lime leaves |
| 1 | cinnamon stick |
| 1 tbsp | palm sugar (or brown sugar) |
| 2 | lemongrass sticks, bashed |
| 2.5cm piece | fresh ginger, bashed |
| 1 tbsp | soy sauce |
| 12 | salad potatoes, peeled |
| ½ small | butternut squash, peeled, deseeded and chopped into chunks |
| 1 x 400ml tin | coconut milk |
| 500–600ml | water |
| 1 tbsp | Indian lime pickle |
| 2 small | pak choi, quartered lengthways |
| Handful | green beans, cut in half |
| Big handful | sugar snap peas |
| cooked rice, to serve | |
| For the garnish: | |
| 100g | beansprouts |
| Handful | salad toppers |
| 1–2 small | red chillies, sliced |
| Handful | mint leaves |
| Handful | coriander leaves |
| Handful | Thai basil leaves |
| A few | shop-bought crispy shallots |
Method
Gently melt the creamed coconut in a large pan over a low heat then stir in the curry paste. Scrunch up the curry and lime leaves and add with the cinnamon and sugar. Fry for a minute, then add the lemongrass and ginger and continue to fry, stirring, for 6–8 minutes, until the mixture turns dark.
Add the soy sauce, potatoes and squash, then the coconut milk and water (swirl the water in the coconut milk tin before adding). Stir in the lime pickle to give it a zing and cook for 40 minutes. Stir occasionally to prevent sticking. Add the pak choi, green beans and sugar snap peas and cook until the pak choi has wilted. The curry should be sweet and creamy.
Remove the lemongrass, ginger, cinnamon stick and some of the leaves from the pan.
Mix the garnish ingredients in a bowl. To serve, place some cooked rice in bowls and top with the curry. Take a handful of the sprout mixture and pile on top to garnish.
Tip: You can also buy packs of curry paste mixture with all the aromatics you need for this recipe.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Vegetarian Recipes
View all
Jamie Oliver’s Silky Aubergine Flavour Fest
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Matcha and Kefir Smoothie
by Jamie Oliver from Eat Yourself Healthy
More Curry Recipes
View all
Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
Bored of Lunch’s Chicken Katsu Curry
by Nathan Anthony from Bored of Lunch: Healthy Fakeaways
More John Torode recipes
View all
Tiramisu Roulade
by John Torode, Lisa Faulkner from John and Lisa’s Kitchen
Pork Fillet Wrapped in Parma Ham with Crispy Rosemary Potatoes
by John Torode, Lisa Faulkner from John and Lisa’s Kitchen
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
