Author: nicola.andrews

Squash & Coconut Curry

Ingredients -Serves 4
1 tablespoon oil
1 onion, chopped
1 garlic clove, chopped/crushed
2 teaspoons fresh finely grated ginger
2 tablespoons mild curry powder
1 large butternut squashed, cubed
2 tablespoons water, plus 200ml
1 400ml can coconut milk
225g green beans, trimmed and chopped

All items in bold are known allergens. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Nicola Andrews
11/05/20

Squash & Coconut Curry

Method
Put the oil into a large saucepan on a medium heat, allow the oil to warm
Now add the onions, garlic and ginger, cook for 2-3 minutes
Add the curry powder to the pan stir and cook for a further minute
Now add the butternut squash and 2 tablespoons water, cook for 3-4 minutes
Pour the coconut milk, 200ml water and the green beans into the pan, stir and bring to the boil
Now reduce the heat, cover and simmer for 15-20 minutes or until the squash is soft.
You could use sweet potatoes or pumpkin instead of the squash in this recipe.
Serve with plain boiled rice and or a homemade flatbread.