Squash & coconut curry

Squash & coconut curry

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(39 ratings)

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Cooking time

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

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Egg-free
Nutrition info

Nutrition

kcalories
458
protein
7g
carbs
35g
fat
33g
saturates
28g
fibre
6g
sugar
23g
salt
0.64g

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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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.

Recipe from Good Food magazine, October 2006

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Comments

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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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