Butternut squash and coconut curry

Points per serving: 4

Prep time: 20 min

Cook time: 60 min

Other time: 0 min

Serves: 6

Ingredients

• 1250g Butternut Squash, peeled, de-seeded and cut into cubes

• 4 spray(s) Calorie controlled cooking spray

• 1 teaspoons (level) Cumin seeds

• 1 large Onion(s), chopped

• 1 tablespoons Root Ginger, 2.5cm peeled and diced

• 1 individual Chilli, Green or Red, deseeded and sliced

• 2 teaspoons (level) Garam Masala

• 1 cube(s) Vegetable stock cube(s)

• 200ml Pineapple Juice

• 400ml Amoy Reduced Fat Coconut Milk

• 100g Low Fat Soft Cheese

• 225g Water Chestnuts, drained

• 100g Spinach

• 25g Cashew Nuts, Roasted & Salted, chopped

Instructions

1. Preheat the oven to gas mark 6/200°C/fan 180°C. Place the squash on a non-stick baking tray and mist with cooking spray. Sprinkle over the cumin seeds and lightly toss. Bake in the oven for 45 mins–1 hr or until tender.

2. Meanwhile, heat a non-stick saucepan over a medium heat and mist with the cooking spray. Cook the onion, ginger and chilli for 5 mins until softened. Then add the garam masala and cook for 30 secs. Add the vegetable stock, pineapple juice, coconut milk and bring to the boil, then lower the heat and simmer for 10 mins until it has reduced a little. Stir in the soft cheese until smooth.

3. When the squash is cooked, add it to the curry along with the water chestnuts and spinach. Stir to until mix through and the spinach has wilted. Season to taste and serve, sprinkled with the cashew nuts.