Squash & coconut curry

Squash & coconut curry

  • Rating: 4 out of 5.63 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 minutes
  • Easy
  • Serves 2

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

  • Easily doubled
  • Freezable
  • Egg-free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal458
fat33g
saturates28g
carbs35g
sugars23g
fibre6g
protein7g
low insalt0.64g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.63 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content