Thai squash & pineapple curry

bbc good food butternut squash coconut milk coriander curry curry paste green bean green beans pineapple pineapples pumpkin squash thai food vegetable stock vegetables vegetarian

N/A

Source

Ingredients

1 tbsp vegetable or sunflower oil

1 onion, chopped

4 tsp Thai red curry paste

medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks

½ x 400ml / 14 fl oz can reduced-fat coconut milk

200ml vegetable stock

140g frozen green beans

237g can pineapple chunks in natural juice, drained

coriander leaves, chopped, and leaves to garnish

Method

Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.

Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.