The Doctor's Kitchen: Butternut squash Massaman curry recipe

Serves 4

Ingredients
*2 tbsp coconut oil
*3 tsp Massaman Paste
*100g coconut cream
*500g butternut squash, peeled, deseeded and cut into 4cm cubes
*300ml vegetable stock or water 2 tsp fish sauce 
*2 bay leaves
*1 tsp runny honey 
*50g sugar snap peas, roughly chopped
*50g spinach, roughly chopped 
*25g coriander leaves, roughly chopped
*20g dry roasted almonds, roughly crushed
*sea salt and freshly ground black pepper
*cooked brown rice, to serve 

Method

1. Melt the coconut oil in a saucepan over a medium heat, add the Massaman paste and fry for 1 minute, then stir in the coconut cream.

2. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2–3 minutes, until lightly coloured.

3. Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, cover and simmer for 25 minutes, until the vegetables are soft and the sauce has reduced.

4. Remove from the heat, fold in the sugar snap peas and spinach and cover for 2 minutes. The heat of the curry will lightly cook them.

5. Garnish the curry with the coriander and crushed almonds and serve it on its own or with a little brown rice on the side to soak up the creamy sauce.

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