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VEGAN on a budget
YOU South Africa|21 March 2024
Try these mouth-watering, AFFORDABLE vegan dishes that wont take you longer than 30 MINUTES have on the table
VEGAN on a budget

SOY-GLAZED BUTTERNUT GREEN CURRY

SERVES 4/ PREPARATION AND COOKING: 30 MIN

  • 30ml (2T) sunflower oil
  • 1 medium butternut squash, peeled and cut into bite-size cubes
  • 45ml (3T) light soy sauce

GREEN CURRY BASE  

  • 15ml (1T) sunflower oil
  • 1 stalk lemongrass, bruised
  • 30ml (2T) Thai
  • green curry paste (ensure vegan)
  • 2 x 400ml cans full-fat coconut milk
  • handful sugar snap peas, halved
  • handful asparagus spears, tough ends removed
  • handful green beans, ends trimmed
  • 30ml (2T) frozen or fresh edamame (soya) beans

TO SERVE

  •  juice of 1 lime, plus fresh wedges for serving
  • generous handful coriander, roughly torn
  • 1 red chilli, deseeded and finely sliced
  • 1 spring onion, finely chopped
  • cooked rice (optional)

1 Heat the sunflower oil in a wok while you coat the butternut squash cubes in the soy sauce.

2 Add the soy-coated butternut squash to the wok and cook over a medium-high heat for 10 minutes until softened and browned, stirring frequently.

3 Green curry base Heat the sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and infuse over a high heat for 1 minute. Stir in the coconut milk, then reduce the heat slightly and simmer for 8 minutes. Remove and discard the lemongrass stalk.

4 Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for 4-5 minutes until the vegetables are al dente.

This story is from the 21 March 2024 edition of YOU South Africa.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the 21 March 2024 edition of YOU South Africa.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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