Creamy Thai vegetable curry
4
Points®
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
Butternut Squash
350 g
Curry paste
2 tablespoon(s)
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Vegetable stock cube
1 cube(s)
Green Beans
100 g
Pineapple
75 g
Cherry Tomatoes
150 g
Lime
1 medium
Coriander, fresh
1 teaspoon(s)
Instructions
1
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.
2
Pour the coconut milk and the stock into the pan, bring to the boil and then simmer, covered, for 10 minutes.
3
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.
4
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.
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