Spiced flat breads
Easy to make and delicious from the grill
Squash & coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Ready in 30 minutes
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp Madras curry paste
- 1 large butternut squash(600g/1lb 5oz peeled weight), chopped into medium size chunks
- 1 red pepperhalved, deseeded and roughly chopped into chunks
- 400g can reduced-fat coconut milk
- small bunch corianderroughly chopped
Nutrition: per serving
- kcal458
- fat33g
- saturates28g
- carbs35g
- sugars23g
- fibre6g
- protein7g
- salt0.64glow
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.
