Bookmark All recipesCurryDinnerVeganVegetarian Vegetable satay curry by Michael Catling 26 March 2026 Packed with all of your 5-a-day, this Thai vegetable curry is loaded with butternut squash, peppers and greens, and coated in a creamy satay sauce. Peanut butter on a wholemeal bagel is one of my desert island dishes, but if that island came with a frying pan, I’d probably follow it up with a satay curry. This recipe is not overly hot, so it’s a child friendly and not too dissimilar from a korma despite the addition of Thai red curry paste. I’ve made it meat free by championing butternut squash and edamame beans, but you could poach a chicken breast in the satay sauce and shred the meat before serving. Everything You Need To Know To Make My Vegetable Satay Curry Chef Catling’s recipe notes Serving suggestions Recipe: Vegetable satay curry How do you prepare a butternut squash? Frequently asked questions Tips & Notes To Know Cut the butternut squash into equal-sized pieces: This ensures everything cooks evenly so you’re not left with under- and overcooked chunks. Build the base properly: Fry the shallots, garlic, chilli and curry paste in a little oil first to release their aromas and add depth of flavour. Time the vegetables: You want the butternut squash and courgettes just cooked but still holding their shape. Overcooking risks dulling the colour of the curry and making it mushy. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side order of garlic and coriander naan breads and onion bhajis. Vegetable satay curry Serves: 4 Prep time: 5 mins Cook time: 40 mins 40 mins Pin Print Ingredients 2 tbsp vegetable oil1 butternut squash, cut into chunks1 banana shallot, peeled and finely diced2 large garlic cloves, crushed1 red chilli, finely chopped3 heaped tbsp Thai red curry paste4 tbsp smooth peanut butter1 x 400ml can coconut milk400ml vegetable stock1 tbsp Thai fish sauce2 dried kaffir lime leaves1 courgette, cut into rings1 red pepper, deseeded and cut into chunks100g edamame beans1 lime, juice only To garnish1 tbsp unsalted peanuts, toasted and roughly chopped Instructions Step 1Coat the butternut squash chunks in half the vegetable oil and season well. Spread out on a baking tray and roast in a preheated oven at 190C for 35-40 minutes, tossing halfway, until caramelised and tender. Step 2Heat a frying pan over a medium heat and add the remaining vegetable oil (alternatively use a tablespoon of the fat collected at the top of the coconut milk tin). Toss in the shallot and cook for 5 minutes until soft and translucent but not coloured. Step 3Add the garlic and red chilli and stir-fry for 1 minute before adding the Thai curry paste. Add a splash of water to stop it from catching and continue to cook for 2 minutes, stirring occasionally, until nicely fragrant and thick. Step 4Stir in the peanut butter, coconut milk, vegetable stock, Thai fish sauce and kaffir lime leaves and bring to the boil. Turn the heat down to a simmer and leave to blip away for 10 minutes or until the sauce has started to reduce and thicken. Step 5Stir the courgette, red pepper and edamame beans into the satay sauce and cook gently for 5 minutes or until the vegetables are just cooked. Step 6Add the roasted butternut squash to the pan, mix well and season to taste with salt, pepper and lime juice. Remove from the heat. Step 7Divide the vegetable satay curry between plates and garnish with roasted peanuts. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time. Frequently Asked Questions What Peanut Butter Should I Use? Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils. A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy. What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Coconut cream and coconut milk, on the other hand, are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 100g block of creamed coconut (I use Blue Dragon) in 300ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark LunchOne potSoupsVegetarian Instant Pot Thai butternut squash soup by Michael Catling 26 March 2026 Ready in 30 minutes, this cuddlesome bowl of soup blends sweet butternut squash with Thai spices for a super convenient, autumnal lunch. On those dreary days in the middle of autumn, a steaming hot bowl of soup is my default meal of choice whenever I’m in need of a pick-me up at lunchtime. This Thai inspired concoction came about from having a glut of butternut squash leftover from Halloween and wanting to experiment with the soup function on my Instant Pot. Everything is bundled together in one pot and left to cook for 30 minutes while the house fills with all those lovely aromas. For an that authentic Thai flavour, you need it to be sweet, sour and spicy which is why the lime juice, fish sauce and Thai red curry paste are so essential. It’s a little on the spicy side, but I guarantee it will keep you coming back for more! Everything You Need To Know To Make My Instant Pot Thai Butternut Squash Soup Chef Catling’s recipe notes Recipe: Instant Pot Thai butternut squash soup How do you prepare a butternut squash Frequently asked questions Tips & Notes To Know Make it your own: Any Thai curry paste will work so use whatever is lying about in your store-cupboard. If you want to increase your protein intake, throw some cooked prawns or leftover chicken in at the end before spooning into bowls. Add the coconut milk at the end: Cooking any form of milk under high pressure can cause it to split and ruin the look and texture of the soup. Blend carefully: To avoid an explosion of hot soup, wait 5 minutes before blending the butternut squash. A hand blender works best for ease (and less mess). Adjust the thickness: If the consistency of the soup is too thin, simmer on the sauté mode of the Instant Pot to reduce. Instant Pot Thai butternut squash soup Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 white onion, finely chopped2 garlic cloves, crushed2 tbsp Thai red curry paste700g butternut squash, peeled, seeds removed and cut into small chunks2 kaffir lime leaves400ml vegetable stock1 tsp palm sugar1/2 x 400g can lighter coconut milk1 tbsp Thai fish sauce1 lime, juice only To serve30g cashew nuts25g pumpkin or butternut squash seeds 1 red chilli, finely sliced, for garnish Instructions Step 1Heat an Instant Pot using the sauté function (normal mode). Add the oil and sauté the onion for 5 minutes, stirring regularly, or until soft and translucent. Add the garlic and Thai curry paste and stir-fry for 1 minute more. Step 2Cancel the sauté function and add the butternut squash to the pot. Stir in the kaffir lime leaves, vegetable stock and palm sugar and close the lid. Seal the pressure valve, press the soup function and cook on high pressure for 30 minutes. Step 3Meanwhile, spread the cashew nuts and pumpkin seeds out on a lined baking tray and season with salt and pepper. Roast in a preheated oven at 200C for 10-15 minutes, stirring occasionally to prevent any scorching. Keep warm and set aside. Step 4Once the time is up, release the pressure and remove the kaffir lime leaves. Stir in the coconut milk and blitz with a hand blender until smooth, adding extra stock to loosen if necessary. Step 5Add the fish sauce and lime juice to taste, then divide between bowls. Top with the toasted pumpkin seeds, cashew nuts and sliced red chilli, if desired. Serve with warm sourdough rolls on the side. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds. These can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into wedges or smaller cubes before adding to the Instant Pot Frequently Asked Questions What Is The Difference Between Using Coconut Milk, Creamed Coconut And Coconut Cream? I have been caught out before, so it’s worth knowing that creamed coconut and coconut cream are two very different things. Creamed coconut is unsweetened, dried coconut flesh which has been ground down and formed into a semi-solid block. Whereas, coconut cream and coconut milk are made by combining the same raw ingredient and blending it with water. Coconut cream uses a higher proportion of the flesh, hence it is higher in calories and more concentrated like whipped cream. You can make your own coconut milk for this recipe by diluting a 25g block of creamed coconut (I use Blue Dragon) in 75ml of warm water. A 2:1 ratio of water to coconut cream will also yield the same result. What Curry Paste Should I Use? My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body. Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark All recipesDinnerRisottoVeganVegetarianYeast Free Butternut squash, hazelnut and sage risotto by Michael Catling 1 August 2025 Butternut squash takes on a whole new dimension when caramelised and blended into a risotto. Butternut squash is such a brilliant and versatile vegetable. It’s nutrient dense, budget-friendly, and the sweet, nutty flavour pairs perfectly with crispy sage, toasted hazelnuts and a cheesy risotto like this. For a double hit of flavour, blitz half the roasted squash and stir the purée through the risotto at the end. How To Make Butternut Squash, Hazelnut And Sage Risotto Chef Catling’s recipe notes Recipe: Butternut squash, hazelnut and sage risotto What’s the secret to a great risotto Frequently asked questions Tips & Notes To Know Use fresh sage: It brings a depth of flavour that dried sage just can’t match. Crisping it in a little oil before adding it to the risotto creates a beautiful, aromatic fragrance. Don’t skip the roasting step: Roasting the butternut squash intensifies its natural sweetness and brings out a caramelised flavour that makes the risotto extra special. Butternut squash, hazelnut and sage risotto Pin Print Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. What’s The Secret To A Great Risotto? 1. Choose the right rice Long grain rice, like basmati or jasmine, should be nowhere near a risotto. You’ll find that most recipes call for arborio rice, but I prefer to use carnaroli because it produces the best texture (plus it’s harder to overcook). 2. Don’t rinse your rice Unlike with other types of rice, rinsing risotto rice serves no purpose. The natural starch that is present on the outside of risotto rice is what’s needed to thicken the dish and gives it that smooth, unctuous texture. By washing the rice, you are getting rid of the starch which will not only affect the texture, but also the cooking time and the consistency of the finished dish. 3. Use a wide, shallow pan Although I’ve made many risottos in my Le Creuset knock-off, I’ve found it far easier using a wide sauté pan, especially when cooking for my fiancée and I. The greater surface area means you can comfortably stir the rice and spread it more evenly across the base of the pan. 4. Toast the rice This step only takes a couple of minutes, but it is vitally important because toasting enhances the rice’s nutty flavour and helps the grains absorb the liquid more evenly. The rice should sizzle as it hits the pan. You’ll hear a slight popping sound as the rice toasts, but the key is to keep stirring so the grains don’t catch at the bottom of the pan. You’re looking for the grains to become slightly translucent around the edges, not browned. 5. Keep the stock on a rolling boil Adding cold stock is guaranteed to slow down the cooking process and disrupt the rice’s ability to absorb liquid. Instead, keep the stock simmering on the hob in a separate pot, so you can ladle it into the risotto without losing any temperature. 6. Add the stock gradually Refrain from tipping all the stock in at once. Add the liquid one ladleful at a time, and wait until the rice has absorbed most of the stock before adding more. This gradual absorption technique is key to developing the creaminess of the risotto as it cooks. 7. Don’t stir for the sake of stirring Stir the risotto regularly, but not constantly. This helps to coax starch out of the rice, which is needed to create the signature creamy texture of risotto. However, if you stir too aggressively or often, you risk breaking the grains, which will result in a mushy, porridge-like consistency. A gentle approach is best and will give you a more even and consistent cook on the rice. 8. Check the consistency A properly cooked risotto should spread out on the plate and still have a little bit of liquid in the pan once served. It shouldn’t be soupy or clumpy, but it should have a creamy consistency and enough liquid to create a glossy sauce that coats the rice. 9. Take the taste test Once all the liquid has been absorbed, the rice should be tender with a slight bite. If the rice is still crunchy, add more stock, simmer gently and check the texture every 2 to 3 minutes. The rice will continue to cook and thicken off the heat, so factor this in to avoid turning your risotto into porridge! 10. Finish with a flourish Once the risotto is cooked, leave it to rest for 5 minutes. This allows the starches to relax and gives you that velvety and glossy finish – just like you see in the restaurants (and in the above picture, I hope!). Frequently Asked Questions How Do You Prepare A Butternut Squash? A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into smaller cubes to reduce the cooking time. 0 comment 0 FacebookTwitterPinterestEmail
