Squash & coconut curry

10-30 minutes 2 servings 30-60 minutes 600 kcal or less butternut squash coconut milk curry paste mains peppers quick quick curry vegetarian

N/A

Source

Ingredients

2 tbsp Madras curry paste

1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks

1 red pepper , halved, deseeded and roughly chopped into chunks

400g can reduced-fat coconut milk

small bunch coriander , roughly chopped

Method

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.