Squash & Coconut Curry
This flavorful Madras curry is a comforting and aromatic dish that brings together tender butternut squash, vibrant red peppers, and creamy coconut milk. It's a hearty and satisfying meal that bursts with delicious flavors and is perfect served with naan bread or rice.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 458 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.64 milligram of sodium
Comments
No comments found.