Butternut Massaman Curry | HRP Festivals

Ingredients

• 2 tbsp coconut oil
• 3 tsp Massaman Paste (see page248) or shop-bought paste
• 100g coconut cream
• 500g butternut squash, peeled, deseeded and cut into 4cm cubes
• 300ml vegetable stock or water
• 2 tsp fish sauce (optional)
• 2 bay leaves
• 1 tsp runny honey
• 50g sugar snap peas,roughly chopped
• 50g spinach, roughly chopped
• 25g coriander leaves, roughly chopped
• 20g dry roasted almonds, roughly crushed
• sea salt and freshly ground black pepper
• cooked brown rice, to serve (optional)