Squash & coconut curry

• Madras curry paste↗2 tbsp
• large butternut squash↗1

  (600g/1lb 5oz peeled weight), chopped into medium size chunks

• red pepper↗1

  halved, deseeded and roughly chopped into chunks

• can reduced-fat coconut milk↗400g g
• small bunch coriander

  roughly chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.