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
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.