Name: Warming veggie curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
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

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Warming veggie curry

Warming veggie curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.4 out of 5.10 ratingsRate

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

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Curried flatbread

A star rating of 3.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal178
fat9g
saturates4g
carbs23g
sugars13g
fibre5g
protein5g
salt0.17g

low

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

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A star rating of 3.4 out of 5.10 ratings

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