Take five ingredients and whip up this quick, healthy, vegetarian curry
Prep:10 mins
Serves 2
2 tbsp Madras curry paste1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks1 red pepper, halved, deseeded and roughly chopped into chunks400g can reduced-fat coconut milksmall bunch coriander, roughly chopped
STEP 1Heat 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.STEP 2Pour 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.
