Squash & coconut curry

10-30 minutes2 servings30-60 minutes600 kcal or lessbutternut squashcoconut milkcurry pastemainspeppersquickquick curryvegetarian




Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.

Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.