Green masala butternut squash curry

• coriander40g g
• mint↗20g g

  stems removed

• green chillies↗2

  sliced

• garlic cloves↗4
• ginger↗2cm cm

  peeled

• coconut milk↗400ml can ml
• garam masala↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• butternut squash↗500g g

  peeled and cut into even-sized pieces

• green beans↗150g g

  ends trimmed

• cooked basmati rice↗
• extra coriander

  to serve

• mango chutney

  to serve

Step-by-step instructions

1. 1

   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.)

2. 2

   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.