Squash & coconut curry
- Preparation and cooking time
- Ready in 30 minutes
- Serves 2
Take five ingredients and whip up this quick, healthy, vegetarian curry
- 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.