You can never go wrong with a warming, spicy curry in the colder months. This is a Vietnamese-style curry that is lovely and rich, and full of vegetables too. You can play around with this by adding different vegetables (for example, added some spinach to mine when I reheated the leftovers). I always use chicken thigh fillets rather than breast, as they are more flavorsome, but if you want to cut down on the fat you can use either. This is a recipe I found in Olive magazine.

More with squash: Gizzi Erskine’s Miso ramen with squash, tofu and kimchi | Chicken & Squash Tagine | Vegan chickpea & squash ‘meat’ balls with vegan mayo

Chicken Curry with Squash

Serves 4 | Prep 15 mins | Cook 45 mins
Easy | Dairy-Free

You’ll need:

  • 40g ginger , roughly chopped
  • lemongrass 2 sticks, finely chopped
  • garlic 4 cloves
  • vegetable oil 2 tbsp
  • shallots 2 long, roughly diced
  • skin-on chicken thigh fillets 500-600g, cut into bite-sized pieces
  • Vietnamese or mild curry powder 3 tsp
  • coconut milk 400ml
  • chicken stock cube 1
  • potatoes 400g, cut into 2cm cubes
  • squash 600g, cut into 4cm chunks
  • mangetout 50g, sliced, or garden peas (optional)
  • fish sauce 1½ tbsp
  • caster sugar or maple syrup 1 tsp
  • baguette 1, (optional)

GARNISH

  • Thai basil or coriander leaves 15g
  • spring onions 2, thinly sliced
  • red chillies 2, (optional)
  • lime ½

Blend together the ginger, lemongrass and garlic with a splash of water, using a small food processor or pestle and mortar, until a smooth paste forms.

Heat the oil in a large pan or shallow casserole over a medium-high heat and cook the shallots for 5 minutes until golden. Add the chicken and cook for a couple minutes on each side until browned. Add the garlic mixture and stir to combine.

Sprinkle over the curry powder, stirring well to coat the chicken. Pour in the coconut milk and 100ml of water, along with the stock cube, bring to a gentle boil, then add the potatoes and squash. Stir to combine.

Turn down the heat to low, cover and continue to simmer for 15-20 minutes or until the potatoes are soft. Add the mangetout or peas. Season the curry with the fish sauce, sugar and a good pinch of black pepper, and cook for a further 8-10 minutes.

Scatter over the thai basil, spring onions and red chilies, if using. Squeeze over some lime juice, then serve with a fresh, crusty baguette on the side, if you like.