Easy curry recipe for 2 people, takes only 20 mins; recipe has curry paste, butternut squash, pepper, coconut milk and coriander.
Squash & coconut curry
Course: Easy curry
Servings
2
servings
Prep time
10 mins
Ingredients
- Curry Paste: 2 tbsp Madras curry paste
- Butternut Squash: 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
- Pepper: 1 red pepper, halved, deseeded and roughly chopped into chunks
- Coconut Milk: 400g can reduced-fat coconut milk
- Coriander: small bunch coriander, roughly chopped
Directions
- 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.
- 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.
