Serve 4, prep time 10 minutes, cooking time 15 minutes
INGREDIENTS
1 tbsp of olive oil
1 red onion, chopped
1 tsp of garlic paste
2 ½ tsp of red Thai curry paste
1 vegetable stock cube
1 orange pepper, chopped
1 carrot sliced
1 can of coconut milk
Salt & pepper
1 cup of water
1 medium butternut squash, peeled and cubed
100g of baby corn
100g sugar snap peas
200g clamshell (beech) mushroom
To Serve
Steamed rice
Spring onion, cut into strips
Lime, thinly sliced
METHOD
Heat the oil in a deep pan, add the onions and sauté until soft.
Stir in the curry and garlic paste.
Add the stock cube, crushed with the coconut milk, season and stir.
Next, add the peppers, carrots, water and bring the pan to a simmer.
Add the butternut squash, sugar snap peas, baby corn and mushrooms.
Cover and simmer for 10 minutes.
(The squash should be tender, add more time if needed).
Serve with steamed rice.
