Squash & coconut curry

By Hester

Ingredients

• 2 tbsp Madras curry paste
• 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
• 1 red pepper , halved, deseeded and roughly chopped into chunks
• 400g can reduced-fat coconut milk
• small bunch coriander , roughly chopped

Details

Adapted from bbcgoodfood.com

Preparation

Step 1

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.
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.