Squash & Coconut Curry
Delicious, healthy, and only 5 ingredients. The best part about this recipe is that it only takes 20 minutes!
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
- 1Heat 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.
- 2Pour 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.
- 3Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Top Tips with this Recipe!
This recipe is perfect with rice, on its own, or with some vegetables.