Thai veggie red curry
Calorie controlled cooking spray
1 medium, thickly sliced
2 medium, deseeded and roughly chopped
500 g, cut into 3cm pieces
Thai Red Curry Paste
Vegetable stock cube(s)
1 cube(s), to make 400ml stock
Reduced Fat Coconut Milk, Canned (7.7% Fat)
2 tablespoons, finely chopped, plus extra leaves to serve
Lime Juice, Fresh
1 zest(s) of 1, grated
- Mist a large pan with cooking spray and fry the onion and peppers for 5 minutes over a medium heat. Add the squash and curry paste and stir to combine.
- Pour in the stock and coconut milk, bring to a simmer and cook, covered, for 10 minutes. Remove the lid and cook for a further 10 minutes, until the squash is tender and the curry has thickened slightly. Add the coriander and lime zest and juice, then stir to combine.
- Meanwhile, warm the naan to pack instructions. Divide the curry between bowls, scatter over the extra coriander and serve with the mini naan breads.