Try this curry with a touch of Thai flavours, ready in 30 minutes
Prep:10 mins
Serves 4
1 tbsp vegetable or sunflower oil1 onion, chopped4 tsp Thai red curry pastemedium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks½ x 400ml / 14 fl oz can reduced-fat coconut milk200ml vegetable stock140g frozen green beans237g can pineapple chunks in natural juice, drainedcoriander leaves, chopped, and leaves to garnish
STEP 1Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.STEP 2Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.
