Butternut, peanut, pea and spinach coconut curry with cashew salad from Vegetables: The new food her

Ingredients

• 2 tablespoons vegetable oil
• 1 large white onion, sliced
• 1½ tablespoons Thai green curry paste
• 4 garlic cloves, roughly chopped
• 2 handfuls of skinless roasted peanuts, roughly chopped
• 1 lemon grass stalk
• 400 ml unsweetened coconut milk
• 600 ml hot water
• 2 green bird’s-eye chillies, sliced
• 600 g butternut squash, peeled and cut into large chunks
• 3 tablespoons Thai fish sauce (or use salt to taste)
• 2 large handfuls of fresh or frozen peas
• 250 g small-leaf spinach (or use large-leaf and roughly chop it)
• large handful of toasted cashews, roughly chopped
• 2 spring onions, sliced
• handful of coriander, roughly chopped