Creamy Thai vegetable curry
Calorie controlled cooking spray
3 medium, roughly chopped
350 g, peeled and cubed
2 tablespoons, red or green Thai curry paste
Reduced Fat Coconut Milk, Canned (7.7% Fat)
Vegetable stock cube(s)
1 cube(s), 400ml stock
100 g, halved
75 g, cut into chunks
150 g, halved
1 medium, quartered
1 teaspoons, chopped
- Mist a lidded pan with the cooking spray and cook the shallots for 2-3 minutes until softened. Add the butternut squash and the Thai curry paste. Season to taste and cook for 1 minute, stirring.
- Pour the coconut milk and the stock into the pan, bring to the boil and then simmer, covered, for 10 minutes.
- Stir the beans into the curry and cook, uncovered, for 7 minutes, or until the squash and beans are tender. Add the pineapple and tomatoes to the curry and heat through for 1-2 minutes.
- Ladle the curry into warmed bowls to serve, with a lime wedge to squeeze into the curry, and top with a scattering of fresh coriander.