Thai squash & pineapple curry

[Guest guest]

Serves 4

2 of 5-a-day

Freezable

 

 

Ingredients

 

1 tbs vegetable or sunflower oil

1 onion, chopped

4 tsp Thai red curry paste

1 medium butternut squash (about 500g or 1lb 2oz), peeled, de-seeded and chunked

200 ml/7 fl oz reduced fat coconut milk

200 ml/7 fl oz vegetable stock

140g/5 oz frozen green beans

237g can pineapple chunks in natural juice, drained

Coriander/cilantro leaves, chopped plus a few for garnish

 

1.   Heat the oil in a wok or pan.  Fry the onion for 5 mins until

softened.  Stir in the curry paste, then add the squash, coconut milk and

stock.  Simmer for 15-20 mins until the squash is tender.  After 10  mins

cooking time tip in the green beans.

 

2.   Stir in the pineapple and coriander/cilantro, cooking for just a few mins

until the pineapple heats through.  Sprinkle with the remaining

coriander/cilantro leaves then serve with steamed rice or noodles.

 

Per Serving - 172 calories, protein 4g, carbs 20g, fat 9g, saturated fat 5g,

fibre 3g, sugar none, salt 0.5g