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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. sunflower oil
- 800 grams butternut squash
- 3 Tbsp. light soy sauce
- 1 lime
- coriander (a handful, roughly torn, to serve)
- 1 red chilli
- 1 spring onion
- jasmine rice (to serve)
- 1 stalk lemongrass
- 2 Tbsp. thai green curry paste
- 2 low fat coconut milk
- sugar snap peas (a handful, halved)
- asparagus spears (a handful, tough ends removed)
- green beans (a handful, trimmed)
- 2 Tbsp. edamame beans
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