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Squash & coconut curry

Squash & coconut curry

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Rating: 4 out of 5.65 ratings
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  • 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
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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

Recipe from Good Food magazine, October 2006

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Overall rating

Rating: 4 out of 5.65 ratings
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