Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sunflower oil
  • 1 butternut squash , peeled and cut into thick slices
  • 1 onion , sliced
  • 1 tbsp Thai red curry paste
  • 50g sachet coconut cream
  • 250g frozen French bean
  • naan bread , to serve

Instruction

  • Heat the oil in a saucepan. Tip in the squash and onion, then gently fry for about 5 mins until soft, but not brown. Tip in the curry paste and cook for 1 min more. Stir the coconut cream together with 300ml boiling water, then pour into the pan. Bring to the boil and simmer for 10 mins.
  • Add the beans to the pan, then cook for about 3-5 mins more until everything is just tender. Serve with warmed naan bread.