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Squash & coconut curry

Take five ingredients and whip up this quick, healthy, vegetarian curry

  • Prep: 10 mins
    Cook: 20 mins
    Ready in 30 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 458
  • Carbohydrates 35
  • Saturated Fat 28
  • Sugar 23
  • Protein 7
  • Fat 33
  • Fibre 6
  • Salt 0.64

Nutrition per serving

  • Calories 458
  • Carbohydrates 35
  • Saturated Fat 28
  • Sugar 23
  • Protein 7
  • Fat 33
  • Fibre 6
  • Salt 0.64

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

  1. 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.

  2. 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.

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