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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

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

Recipe from Good Food magazine, November 2007

Goes well with

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