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Warming veggie curry

Warming veggie curry

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A star rating of 3.4 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Vegetable curry that tastes great and is so quick and easy to make, who'll even miss the meat?

Nutrition: per serving
HighlightNutrientUnit
kcal178
fat9g
saturates4g
carbs23g
sugars13g
fibre5g
protein5g
low insalt0.17g
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Ingredients

  • 1 tbsp sunflower oil
  • 1 butternut squash , peeled and cut into thick slices
  • 1 onion , sliced
  • 1 tbsp Thai red curry paste
  • 50g sachet coconut cream
  • 250g frozen French bean
  • naan bread , to serve

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.

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

A star rating of 3.4 out of 5.10 ratings
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