Thai Butternut Squash, Sweet Potato, Lemon Grass, Spinach & Coconut Curry

Yes, before you ask ALL of the above ingredients I intercepted before going into bins!

Having never in my life even seen lemon grass, let along received it in the palm of my hands I was overjoyed – yet rather perplexed – to have the opportunity to see what I could do with this treat.

My first thought had to be a Thai dish because that was the only thing I’d ever associated lemon grass with….I could be wrong of course, but as I’d never cooked a Thai dish before I was more than up for it!

Then I came upon this beautiful post by Chilli & Mint and hey presto this beautiful dish was born!


So what do you think? Up for it?  You can omit a few of the ingredients if you don’t have them, I tend to add a few bits here and there and adjust to whatever I have in my cupboards or that I’ve saved so don’t stick to it 100% if you don’t have the stuff!

What you’ll need:

Serves around 4-6 people (hopefully!)

3 tbsp of oil
3 shallots
1 tbsp of salt
2 lemon grass (both ends removed and then crushed a little)
1 heaped teaspoon of ground ginger
2 cloves of garlic
2 small chilli’s (I chose red)
1 tsp ground turmeric
200g tin of chopped tomato’s
bag of chopped butternut squash & sweet potato (about 350g)
500 ml of vegetable stock
1 x can of 400 ml coconut milk (or the fresh stuff in cartons, works just as well!)
1 tbsp of soy sauce
200 tin of sweetcorn
200g tin of spinach (or fresh whatever you have)
fresh coriander and mint to serve (if you have it)

What you’ll need to do:

Firstly, slice the shallots and then heat them in the oil in a deep pan, not too hot mind. Add the salt and then fry on a low heat until they soften.

Add the garlic and ground ginger. Add the chillies, lemon grass and turmeric.   Then add the chopped tomato’s, then the butternut squash and sweet potato chunks.

Now add the stock, soy sauce and the coconut milk and bring it to a gentle simmer for around 20 mins or so, the vegetables should then have soften by the end of the 20 minutes.  Don’t over cook the vegetables as you won’t want it to end up all mushy, then add the sweetcorn.

Lastly turn off the heat and add the spinach so it all mixes up nicely.

Stand back and enjoy the beautifully colourful dish you’ve just created!

As  last bit of colour and flavor, chuck in any parsley or coriander that you have moping about the kitchen.

And serve 🙂

Mmmm mmmmm

Let me know what you think!


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