SQUASH & COCONUT CURRY

Squash & coconut curry image

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

Provided by Good Food team

Time 30m

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium