Thai squash & pineapple curry

• sunflower oil↗1 tbsp vegetable or tbsp

  vegetable or

• onion↗1

  chopped

• Thai red curry paste↗4 tsp tsp
• butternut squash↗medium

  (about 500g/1lb 2oz) peeled, deseeded and cut into chunks

• coconut milk↗½ x 400ml / 14 fl oz can reduced-fat

  ½ x 400ml / 14 fl oz can reduced-fat

• vegetable stock↗200ml ml
• frozen green beans↗140g g
• pineapple↗237g can g

  chunks in natural juice, drained

• coriander

  leaves, chopped, and leaves to garnish

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Stir 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.