THAI SQUASH & PINEAPPLE CURRY

Thai squash & pineapple curry

Try this curry with a touch of Thai flavours, ready in 30 minutes

·         Cook 30 mins

·         Prep 10 mins

·         Freezable

Nutrition per serving

172 kcalories, protein 4.0g, carbohydrate 20.0g, fat 9.0g, saturated fat 5.0g, fibre 3.0g, salt 0.5g

Ingredients

Serves 4

·         1 tbsp vegetable or sunflower oil

·         1 onion, chopped

·         4 tsp Thai red curry paste

·         medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks

·         ½ x 400ml / 14 fl oz can reduced-fat coconut milk

·         7 fl oz vegetable stock

·         5 oz frozen green beans

·         8½ oz can pineapple chunks in natural juice, drained

·         coriander leaves, chopped, and leaves to garnish

Method

1.      Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.

2.      Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.