Butternut squash curry

This is also accidentally vegan, delicious quick and 4 of your 5 a day in one dish.


140g curry paste (I used Rogan josh)

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

3 different coloured peppers, halved, deseeded and roughly chopped into chunks

400g can reduced-fat coconut milk

1 cauliflower cut into florets

1 tin of chopped tomatoes

small bunch coriander, roughly chopped

Juice of 2 limes


  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. Pour in the coconut milk and the tomatoes with 200ml water and bring to a simmer. Cook for 10 mins then add the cauliflower and cook for a further 15 minutes until the veg is very tender and the sauce has thickened. Season to taste, stir through the lime juice and chopped coriander and naan bread or rice.

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