Warming veggie curry

• sunflower oil↗1 tbsp
• butternut squash↗

  peeled and cut into thick slices

• onion↗

  sliced

• Thai red curry paste↗1 tbsp
• coconut cream50g g
• frozen French bean↗250g g
• naan bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.

2. 2

   Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.