Warming Veggie Curry
This flavorful Thai red curry butternut squash dish is a comforting and satisfying meal that brings together the sweetness of butternut squash, the heat of Thai red curry paste, and the creaminess of coconut. The soft and tender butternut squash, along with the crunchy French beans, create a perfect balance of textures. Pair it with some warm naan bread for a delightful and hearty meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 butternut squash , peeled and cut into thick slices
- 1 onion , sliced
- 1 tbsp Thai red curry paste
- 50g sachet coconut cream
- 250g frozen French beans
- naan bread , to serve
Instructions
- Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.
- Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 178 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.17 milligram of sodium
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