VEGAN on a budget

Try these mouth-watering, AFFORDABLE vegan dishes that wont take you longer than 30 MINUTES have on the table

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.