Creamy Thai vegetable curry
4
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
A simple-to-make, light curry featuring all the favourite flavours of Thai cuisine.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Shallots
3 medium, roughly chopped
Butternut Squash
350 g, peeled and cubed
Curry paste
2 tablespoon(s), red or green Thai curry paste
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Vegetable stock cube
1 cube(s), 400ml stock
Green Beans
100 g, halved
Pineapple
75 g, cut into chunks
Cherry Tomatoes
150 g, halved
Lime
1 medium, quartered
Coriander, fresh
1 teaspoon(s), chopped