Squash and Coconut Curry

You can make this into a thai dish by subbing red or green curry paste. Be careful if you are veggie as some brands contain fish. Also it is stronger than madras so start with 1 tbsp and work up if needed.

• Ready In: 30 mins
• Yields: 2 generously

Ingredients

• 2  tablespoons  madras curry paste
• 600  g  butternut squash, in chunks
• 1  red pepper, halved, deseeded and chopped
• 400  g coconut milk
• 200  ml water
• 1⁄4 cup  chopped  coriander

Directions

1. heat a frying pan and fry the paste for 1 minute
2. Add squash and pepper, toss them to coat.
3. put in the coconut milk and water and bring to a simmer.
4. Allow to simmer for 15 - 20 minutes
5. It is ready when the sauce has thickened and the squash is tender.
6. serve scattered with coriander over rice or with naan bread.