This is an ideal, quick and easy, curry at this time of year, using seasonal squash (one of my favs) plus British grown fava beans from Hodmedods and all the beautiful flavours of Thailand in a creamy and rich coconut sauce. It’s one of those dishes that most vegetables will love and mingle into, add whatever combos you love, I kept it simple here.
There are so many squashes around at this time of year, the one I used here was a Hokkaido Squash which is a great all-rounder for roasting, stew/ curries and grating or slicing into a salad. Hokkaido is lovely and sweet with a brilliant orange colour and is normally quite small, making it ideal stuffing size. You’ll also find loads of Acorns, Kabocha, Crown Prince (I love that one) and if you’re lucky, a Spaghetti Squash, which is well worth seeking out. When roasted and fluffed with a fork, it forms a spaghetti like texture.
A lot of people I meet don’t like squash, strange as that may sound to some of you. It’s normally down to the fact that pumpkin is so popular, the variety we carve strange faces into at Halloween (although we always used a giant swede – the vegetable that is). That type of pumpkin is a little watery and lacking in flavour, not great eatin’, I’d recommend any of the winter squashes way ahead of old scary pumpkin head.
RECIPE INSPIRATION VIA BANGKOK SUBURB
This recipe is based on one of our favourite places to eat in Bangkok, Lemon Farm Organic Restaurant near, well, it’s kind of popped in the middle of a mass of sprawling Bangkok-ness (Chatuchak). It’s an out of the way place if you’re a tourist, a mainly residential area where we had the pleasure of staying with the awesome Kessi for a few weeks. There was really very little to do, so Jane and I did a lot of cooking (using only a rice cooker and kettle) and made a little home on the 13th floor of a tower overlooking the sprawling, buzzing city of Bangkok.
This dish is modelled on something cooked for us by the amazing Buppha, head chef/ manager at Lemon Farm, which was a sweet, rich and coconut-y lentil dish from her hometown of Phuket in the South. I had never tried Thai lentils before and it really inspired me. She made it with red lentils and always shared her recipes generously, but I was normally trying to write them down in a little notebook whilst holding a plate of food and being jostled by crowd of hungry Lemon Tree punters. It got packed at office lunch time you see. So I free styled this recipe and used the best of what was to hand, but the taste is similar, reminders of good times for sure.
Phuket is a foodie centre, which can be said for all parts of Thailand I’ve found, and the dishes there are distinctly chilli-fied! Pow!! Buppha used to wake up at 4am with her team of chefs to prepare the days array of dishes and was very passionate about all things cooking, many of the recipes had been handed down to her by her mother/ grandmother. The food was served buffet style, with a little noodle soup spot in the corner of an organic food shop. It was cheap, very varied, plentiful and many dishes were vegan friendly, using some tofu and lots of interesting veggies. Buppha just loved cooking with vegetables and they even had their own little vegetarian festival. A week of vegetarian cooking that falls between September and October most years, most Thai’s go veggie at that time. This years festival ended yesterday!
VEGAN THAI TRAVEL
Thailand is of course a Buddhist country, but meat is very common in dishes, to the point that eating without planning in Bangkok and all over Thailand can be a challenge. This is just one of those things, the veg markets in Thailand are some of my favourite in the world. In fact the veg market in a little fishing town called Prachuap Kiri Khan is probably my favourite in the world (not to mention they have a vegan restaurant and a couple of vegetarian restaurants, plus an outdoor food market every night). These veggies just don’t seem to surface on restaurant menus though, but this is a gripe of mine all over the world (one you’ve probably heard before). It seems that most veggies are used in the home and meat is a ‘treat’ when people go out to eat. Having said that, Thai’s seem to eat out all the time, everyday, such is the abundance of street eats to be found. No country is like it, most streets have carts, wagons and tables vending all kinds of local delicacies. It’s almost impossible to keep up with what is going on and taste bud overload can occur.
Thailand is not the easiest country to travel around as a vegan, especially when you get off the tourist trail. English is not spoken generally and like I said, vegan options need to be sniffed out and the outrageous abundance of Thai street food is pretty much off the menu. Still, when you do find vegan hot spots, like the tourist friendly Chang Mai or one of the main tourist islands like Koh Samui, you’ve hit Thai food heaven. Thai food is very diverse, much more interesting than I imagined on my first visit. I was ignorant to the geographical differences in ingredients and flavours, styles and approaches. I should have known better really, as this is nothing new in the world of food, most countries have a similarly rich tapestry of dishes and produce as you wander around. Nowadays, when I return, that first Green Curry or Pad Thai Noodles is always a very special moment.
There is such a buzz to eating in Bangkok, eating out really means that, outside, huddled over a table near a main road, or near one of the hundreds of canals (think watery thoroughfare). Theres a bustle and energy to it all, loads of skill and panache in preparing and serving food and you can spend all night walking around, eating tiny delicious portions of things and just keep going until the early hours. It’s one of the highest forms of grazing, snacking at its best, Thai style!
Big Thanks to Hodmedods!
Just for being awesome really!! They have such an amazing array of British grown pulses and seeds, so many interesting things (to me), like Blue Peas, Carelina Seeds, Black Badger Peas, Fava Umami Paste, loads of ingredients that get me excited about cooking, trying new things. If you’re interested, they even do a Big Vegan Box!
Hodmedods were kind enough to send us some of their pulses and bits to cook with at our recent retreats and I think their fava beans are a cut above. Filled with amazing flavour, I love making Fave E Cicoria, a really simple Puglian bean dip. Making it with Hodmedods beans makes a huge difference to the flavour. The dish is simply made with cooked fava beans, garlic and a little olive oil. Doesn’t sound like much admittedly, but with those beans, it’s dynamite!! PS – Well done on winning the 2017 Best Food Producer at the BBC Food Awards. To celebrate they’re offering 15% discount on orders.
You can use any lentils you like, red lentils will take considerably less time to cook. Green/ brown lentils, dark green/ puy lentils will all work nicely. Mung beans are also very ace.
Not all coconut milk is equal. Check the cans, we’re looking for plenty of coconut content, if it’s around 50%, its going to be quite weak. Still nice, but not as creamy. We’ve been talking about the differences between Coconut Milk and Coconut Cream over on Facebook in the BHK Vegan Cooking Group. I like this dish really rich and really creamy.
Check that your Yellow Thai Curry Paste is vegan/ gluten-free. Thanks It normally is. The Green and Red Thai Curry pastes in most UK shops are not vegan.
Shop bought Thai curry paste can be high in salt, this effects our seasoning.
I didn’t have any coriander or fresh chilli, but that would have been the perfect addition to the topping of this dish.
Quick Thai Yellow Curry with Squash & Fava Beans
The Bits – For 4
250g fava beans
5-6 kaffir lime leaves
1.5 inches ginger (finely chopped)
4 cloves garlic (finely chopped)
1-2 teas chilli flakes
½ head small savoy cabbage (sliced)
1 small hokkaido squash – 300g (peeled and chopped into 1/2 inch chunks)
1 big handful desiccated coconut/ coconut flakes (toasted is nice)
1 can coconut milk
2 tbs coconut oil
4-5 tbs yellow curry paste (vegan)
1 tbs coconut/ brown sugar (optional sweetness)
A little more desiccated coconut/ coconut flakes
1 red chilli (finely sliced)
1 handful coriander (fresh)
1/2 lime (cut into wedges/ slices)
Wash and drain the fava beans. Cover with cold water in a large saucepan, bring to a boil, then simmer for 30-40 minutes, until soft. Add more hot water if needed.
While that’s going on, in a large frying pan, add the coconut oil, warm on medium high heat and add the onion and fry for 7 minutes until golden, then add the garlic and ginger, fry for 2 minutes. Add the coconut milk, chilli, desiccated coconut, lime leaves, squash and cabbage, bring to a boil and simmer for 10-15 minutes until the squash is soft. Stir in the yellow Thai paste, sugar and cooked fava beans (including cooking broth), warm through for a few minutes, adding a little hot water if needed. Check seasoning.
Serve with warm rice, more toasted coconut, lime wedges and sliced red chillies if you like it hot.
*To add a Thai flavour to your rice, why not add a few lime leaves and a handful of coconut when you start cooking it.*
You all probably know that I love my beans! But favas…..they’re almost a different league. PACKED with flavour and so, so good for us. Fava beans were dried and ground down to make bread traditionally in the UK, it was one of our major crops before we went wild for wheat and potatoes. There is a rich history of fava/ broad bean growing in the UK, but growing up, they always seems a little exotic, something from the Middle East maybe, not the Midlands.
Fava/ Broad Beans are rich in shiny things like Vitamin K, Thaimin, zinc, potassium and loads of other minerals. They are full of protein and have no saturated fat or cholesterol. They also contain good amounts of iron and folate (one of the vitamin B bunch), plus loads of fibre.
Now this is just in time for the 55 butternut squashes we harvested LOL.. Thank you for this brill recipe Lee.. 🙂