Warming veggie curry

Vegetable curry that tastes great and is so quick and easy to make, who’ll even miss the meat?

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 178
  • fat 9g
  • saturates 4g
  • carbs 23g
  • sugars 13g
  • fibre 5g
  • protein 5g
  • salt 0.17g


  • 1 tbsp sunflower oil
  • 1 butternut squash, peeled and cut into thick slices
  • 1 onion, sliced
  • 1 tbsp Thai red curry paste
  • 50g sachet coconut cream
  • 250g frozen French beans
  • naan bread, to serve


At this time of year, frozen beans will retain far more vitamins and minerals than fresh, air-freighted ones.


  1. Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.

  2. Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.

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