Thai squash & pineapple curry

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Results 61-79

• Rachel

  09 May 2012

  Rachel rated and commented on this recipe

  

  Very easy and tasty

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• clarabelle

  11 July 2012

  clarabelle rated and commented on this recipe

  

  Easy and fabulous. Didn't add coriander because we don't like it but didn't miss it.

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• candyflossforbrains

  13 July 2012

  candyflossforbrains rated and commented on this recipe

  

  Really tasty! Have made this several times now

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• sarahMH

  29 August 2012

  sarahMH rated and commented on this recipe

  

  This was really yummy! Forgot to buy green beans so used some broccoli instead. Also forgot corriander, but I'm not a huge fan so I don't think it missed it too much. The squash was lovely and soft after 15 mins. This easily served just the 2 of us also....but perhaps my husband and I just like large meals :)

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• Jen

  04 September 2012

  Jen rated and commented on this recipe

  

  Really tasty. I'm such a carnivore but I genuinely don't think that meat would have improved this. Pineapple was such a nice addition. It was a bit watery so will reduce the amount of stock added next time. Left the skin on the squash which was absolutely fine.

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• LMP

  06 September 2012

  LMP rated and commented on this recipe

  

  It needed waaaaay more curry paste, and even then I don't know if it would be worth repeating. I love butternut squash and pineapple, but it wasn't flavorsome at all

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• Elisabeth Valentine

  26 September 2012

  Elisabeth Valentine rated and commented on this recipe

  

  really yummy... i added some red peppers and chicken, and it's delicious.

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• Joricho

  24 October 2012

  Joricho commented on this recipe

  This recipe is really easy yet so easy and original. This is def one I'll make again and again!

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• ammybsas

  25 October 2012

  ammybsas rated and commented on this recipe

  

  Not as good as u think it will be...

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• kasia

  13 November 2012

  kasia rated this recipe

  

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• Weeflea

  13 November 2012

  Weeflea rated and commented on this recipe

  

  Really tasty, quick and simple meal to make. I will be making this one again for sure. I added a red chilli for extra kick!

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• Claire

  21 November 2012

  Claire rated and commented on this recipe

  

  Very easy to make and my 2 year old loved it .... Is even better the day after . Will make again !

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• janellendarwen

  03 January 2013

  janellendarwen rated and commented on this recipe

  

  Excellent - but cook the beans first!!

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• Jan Reid

  06 January 2013

  Jan Reid commented on this recipe

  have made this a few times now, healthy and tasty, and have made for friends too

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• Woodall654

  12 January 2013

  Woodall654 rated this recipe

  

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• Katy & Matt

  23 January 2013

  Katy & Matt rated and commented on this recipe

  

  Have made this so many times now and just beautiful. So quick and easy and you can alter the amounts to suit your taste. Fab. I always use diced turkey and comes out so tender. A firm favourite on a friday night and healthy too.

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• Rach

  09 February 2013

  Rach commented on this recipe

  Loved it, made the mistake of adding a full tin of coconut milk, but extra sauce made a lovely soup for my lunch the next day. Very tasty and quick midweek meal

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• hope_fornow

  16 April 2013

  hope_fornow rated and commented on this recipe

  

  Easy, quick, and tasty as anything!

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• Emma

  27 April 2013

  Emma rated this recipe

  

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http://www.bbcgoodfood.com/recipes/2631/

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Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion , chopped
• 4 tsp Thai red curry paste
• medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
• ½ x 400ml / 14 fl oz can reduced-fat coconut milk
• 200ml vegetable stock
• 140g frozen green beans
• 237g can pineapples chunks in natural juice, drained
• coriander leaves, chopped, and leaves to garnish

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Super healthy

Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion , chopped
• 4 tsp Thai red curry paste
• medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
• ½ x 400ml / 14 fl oz can reduced-fat coconut milk
• 200ml vegetable stock
• 140g frozen green beans
• 237g can pineapples chunks in natural juice, drained
• coriander leaves, chopped, and leaves to garnish

Per serving

172 kcalories, protein 4g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 3g, salt 0.5 g

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