Squash and Pineapple Curry
"I was making another dish similar to this and I discovered I had no sweet potatoes. I subbed squash and played around a bit and came up with this."
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 teaspoons red curry paste
- 500 g butternut squash, peeled and in chunks
- 400 ml coconut milk
- 200 ml vegetable stock
- 140 g green beans (frozen is fine)
- 237 g pineapple in juice, drained
- 1⁄4 cup torn coriander leaves
directions
- Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
- Stir in pineapple and coriander and leave until pineapple heats through.
- serve with rice or noodles.
- You can add a diced chicken breast at the onion stage is desired.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
