Warming veggie curry

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1. Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.
2. Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.

Tip

At this time of year, frozen beans will retain far more vitamins and minerals than fresh, air-freighted ones.

Per serving

178 kcalories, protein 5g, carbohydrate 23g, fat 9 g, saturated fat 4g, fibre 5g, salt 0.17 g

Latest comments and suggestions

• Tina

  17 November 2007

  Tina commented on this recipe

  tho I do not like Butternut Squash, and would not make this, thank you for bringing the Thai fish paste to our notice, never used it as am a bit faddy, but the word vegetarian is used loosely by a number of Chefs. Have just made an Aubergine and Mushroom curry for my dinner. Tina

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• willywong

  27 November 2007

  willywong rated and commented on this recipe

  

  needs more curry paste

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• angela

  04 December 2007

  angela rated and commented on this recipe

  

  Really nice,I tried it with green curry paste instead as don't like it too hot. Also I added rice to this dish.

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• wendywoo

  08 January 2008

  wendywoo commented on this recipe

  I'm not sure i like butternut squash, but i'll try this receipe and let you know!

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• Dory

  04 February 2008

  Dory rated and commented on this recipe

  

  Substituted butternut squash for baby potatoes and cauliflower. Boiled the potatoes before adding. Had to cook for longer to get the cauliflower cooked through but would par-boil next time. Everyone thought this was very tasty and it was finished off quite easily!

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• ann

  01 April 2008

  ann commented on this recipe

  love medium currys, like to give them all a once over and usually enjoy them. i liked this one.

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Ingredients

• 1 tbsp sunflower oil
• 1 butternut squash , peeled and cut into thick slices
• 1 onion , sliced
• 1 tbsp Thai red curry paste
• 50g sachet coconut cream
• 250g frozen French beans
• naan bread , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 1 tbsp sunflower oil
• 1 butternut squash , peeled and cut into thick slices
• 1 onion , sliced
• 1 tbsp Thai red curry paste
• 50g sachet coconut cream
• 250g frozen French beans
• naan bread , to serve

Per serving

178 kcalories, protein 5g, carbohydrate 23g, fat 9 g, saturated fat 4g, fibre 5g, salt 0.17 g

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