Butternut squash & coconut curry
1250 g, peeled, deseeded and cut into cubes
Calorie controlled cooking spray
1 teaspoons, level
1 large, chopped
1 tablespoons, 2.5cm peeled and diced
Chilli, Green or Red
1 individual, deseeded and sliced
2 teaspoons, level
Vegetable stock cube(s)
Amoy Reduced Fat Coconut Milk
Low Fat Soft Cheese
225 g, drained
Cashew Nuts, Roasted & Salted
25 g, chopped
White basmati rice, dry
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the squash on a nonstick baking tray and mist with cooking spray. Sprinkle over the cumin seeds and lightly toss. Bake in the oven for 45-60 mins or until tender.
- Meanwhile, heat a nonstick saucepan over a medium heat and mist with 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.
- 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.