Maple roast squash and green curry with lime yoghurt

1 squash
1tbsp coconut/olive oil
1tbsp maple syrup
1 large onion
2tsp cumin seeds
3-4 cloves garlic
2-3cm root ginger
1 chilli
Handful coriander
Handful spinach/chard
1 small cauliflower
200g runner beans
1 can coconut milk
300g thick yoghurt
2tbsp lime juice
1tbsp chopped coriander
1 lime zest
2tbsp olive oil
  • Put the oven on at 200C
  • Slice the squash and paint with the oil and maple syrup
  • Roast for 25 minutes until tender
  • Meanwhile chop the onion, chili, garlic and ginger and put in a blender with the coriander, spinach, cumin seed and coconut milk
  • Blend into a lovely green sauce
  • Chop the beans and cauliflower
  • Put the sauce in a pan and add the cauliflower and beans,  then simmer until tender
  • Mix the yoghurt with the lime juice and zest, coriander and olive oil 
  • Serve the squash, curry and yoghurt together with rice.
Original Source: 

Izzy Silvester