Tip: To make chopping a butternut squash easier, simply blast it in the microwave for a couple of minutes to soften.
For the soy-glazed butternut squash
2 tbsp sunflower oil
1 medium butternut squash, peeled and cut into bite-sized cubes
3 tbsp light soy sauce
For the Thai green curry base
1 tbsp sunflower oil
1 stalk of lemongrass, bruised
2 tbsp Thai green curry paste (ensure fish free)
2 x 400ml cans full-fat coconut milk
Handful of sugar snap peas, halved
Handful of asparagus spears, tough ends removed
Handful of green beans, ends trimmed
2 tbsp frozen or fresh edamame beans
Juice of 1 unwaxed lime, plus fresh wedges for serving
Generous handful of fresh coriander (cilantro), roughly torn
1 red chilli, deseeded and finely sliced
1 spring onion (scallion), finely chopped
Heat the sunflower oil in a wok while you dip the butternut squash cubes into the soy sauce. 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.
Move on to the Thai 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.
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.
Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion.
This is an edited extract from 15 Minute Vegan Comfort Food by Katy Beskow published by Quadrille RRP NZD $32.99 and is available where all good books are sold.