At this time of year, frozen beans will retain far more vitamins and minerals than fresh, air-freighted ones.
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.
Add the beans to the pan, then cook for
about 3-5 mins more until everything is just
tender. Serve with warmed naan bread.