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Squash & coconut curry

Squash & coconut curry

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(42 ratings)

Prep: 10 mins Cook: 20 mins Ready in 30 minutes

Easy

Serves 2
Take five ingredients and whip up this quick, healthy, vegetarian curry

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Egg-free

Nutrition

  • kcalories458
  • fat33g
  • saturates28g
  • carbs35g
  • sugars23g
  • fibre6g
  • protein7g
  • salt0.64g
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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

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 400g can reduced-fat coconut milk
  • small bunch coriander, roughly chopped

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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.

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Comments (45)

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

suehildersley's picture
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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.

djwinkles's picture
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I made this easy curry to go with Chicken Biryani and it accompanied it well.

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

nzjessharrison's picture
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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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