Squash & coconut curry
Add to favourite + Print Print

Squash & coconut curry

By Good Food

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

  • Prep:10 mins
    Cook:20 mins
    Ready in 30 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 458
  • fat 33g
  • saturates 28g
  • carbs 35g
  • sugars 23g
  • fibre 6g
  • protein 7g
  • salt 0.64g

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.

Suggested recipes from this collection...