Thai Courgette & Butternut Squash Curry | Abel & Cole
Thai Courgette & Butternut Squash Curry
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Prep: 15 mins
Cook: 40 mins
This flavoursome, aromatic one-pot stars succulent chunks of seasonal butternut squash and courgette, which are simmered with slices of earthy mushroom in a blend of Thai curry spices and coconut cream, and topped off with a scattering of fresh chervil.
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222 kcal
(per portion)
Ingredients you'll need
  • 1 butternut squash
  • 4 courgettes
  • 400g souping mushrooms
  • 2 onions
  • 3 garlic cloves
  • A thumb of ginger
  • 1 cayenne chilli
  • A handful of chervil
  • 1 tbsp Thai red curry paste
  • 50g coconut cream
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 1ltr boiling water
Step by step this way
  • 1.

    Halve the squash, scoop out the seeds, then peel it. Chop into bitesize chunks. Trim the courgettes and chop into chunks. Slice the mushrooms. Peel and thinly slice the onions.

  • 2.

    Peel the garlic and ginger and tip into a food processor. Separate the chervil leaves from the stalks (save the leaves for later). Roughly chop the stalks. Trim the top off the chilli. Add the chilli and chervil stalks to the processor along with the Thai curry paste and 1 tbsp oil. Whizz till finely chopped and well combined. No food processor? Simply finely chop everything as finely as possible.

  • 3.

    Pour 1 tbsp oil into a large pan and bring to a medium-high heat. Slide in the onions and fry for 5 mins, stirring occasionally, till softened and brown at the edges. Add the mushrooms and chopped squash and the curry paste. Cook for a further 3-4 mins, giving everything a good mix every now and then.

  • 4.

    Crumble in the coconut milk and pour in 1ltr boiling water. Crumble in the stock cube and stir well. Return the water to the boil and then reduce to a simmer. Partly cover with a lid and cook for 20 mins.

  • 5.

    Once the curry has had 20 mins, stir in the courgettes and cook for a further 15-20 mins, till everything is tender. If you like your curry a little thicker, use a stick blender to blend some of the vegetables. Alternatively, use a masher to crush the vegetables.

  • 6.

    Have a taste of the stew and add more salt and pepper if needed. Ladle the curry into deep bowls and top with the reserved chervil leaves.

  • Tip

    Eat & keep
    This curry will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot.

  • Tip

    Something on the side?
    This curry is a filling and tasty meal in itself, but served next to a pile of steaming, fluffy basmati rice with feed even more mouths. A bowl of lime wedges, chilli slices and fresh basil, mint and coriander on the table will also allow everyone to customise their curry to just how they like it.

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