Thai veggie red curry
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Fancy a midweek takeaway? Cook a healthier version with this satisfyingly spicy dish made using a punchy curry paste and reduced-fat coconut milk
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium, thickly sliced
Red pepper
2 medium, deseeded and roughly chopped
Butternut Squash
500 g, cut into 3cm pieces
Thai red curry paste
80 g
Vegetable stock cube
1 cube(s), to make 400ml stock
Reduced fat coconut milk, tinned (7.7% Fat)
200 ml
Coriander, fresh
2 tablespoon(s), finely chopped, plus extra leaves to serve
Lime Juice, Fresh
2 tablespoon(s)
Lime
1 zest(s) of 1, grated
Mini naan
4 individual
Instructions
1
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.
2
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.
3
Meanwhile, warm the naan to pack instructions. Divide the curry between bowls, scatter over the extra coriander and serve with the mini naan breads.
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