Squash & coconut curry
- Good Food team
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
Ready in 30 minutes
A star rating of 4.2 out of 5.69 ratingsRate
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Take five ingredients and whip up this quick, healthy, vegetarian curry
Easily doubled
Freezable
Egg-free
Vegetarian
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Spiced flat breads
A star rating of 4.1 out of 5.27 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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400g can reduced-fat coconut milk
-
small bunch coriander
roughly chopped
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Nutrition: per serving
-
kcal458
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fat33g
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saturates28g
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carbs35g
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sugars23g
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fibre6g
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protein7g
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salt0.64g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, October 2006
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A star rating of 4.2 out of 5.69 ratings
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