Butternut squash curry

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

Ingredients

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

Method

  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.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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