Squash & coconut curry

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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.

458 kcalories, protein 7g, carbohydrate 35g, fat 33 g, saturated fat 28g, fibre 6g, salt 0.64 g

I really likes the sweetness of the squash with the spiciness of the curry sauce. Next time I'll add some prawns, too.

Latest comments and suggestions

• nzjessharris

  12 November 2007

  nzjessharris rated and commented on this recipe

  

  i added some sweet potato to mine too and it was delicious! there are many variations you can do with this. quick and easy.

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• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  Lovely. Added some chicken and onion for a change this time, really yummy curry and very easy to make

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• Winks

  14 April 2008

  Winks rated and commented on this recipe

  

  I made this easy curry to go with Chicken Biryani and it accompanied it well.

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• Sue

  15 April 2008

  Sue rated and commented on this recipe

  

  I also made this to go with chicken biryani and was amazed how quick and easy it was. I used sweet potato as I had those in and it worked just as well.

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• stoof

  03 July 2008

  stoof rated and commented on this recipe

  

  v easy and satisfies my meat eating OH! good to make and bung in the freezer

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• BAMBAM

  19 September 2008

  BAMBAM commented on this recipe

  Can anyone advise if the saturated fat content is incorrect, it says "healthy" in the description but then says 28g saturated fat per serving which is really high.

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• Marola

  05 October 2008

  Marola rated and commented on this recipe

  

  I didn't have enough butternut squash so added carrots and new potatoes, and as I only had full fat coconut milk I added more veg and made the meal feed four. Every enjoyable.

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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

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Egg-free

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

458 kcalories, protein 7g, carbohydrate 35g, fat 33 g, saturated fat 28g, fibre 6g, salt 0.64 g

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