4 tsp Thai red curry paste (ensure it’s gluten free and vegan)
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml / 14 fl oz can reduced-fat coconut milk
200ml vegetable stock
140g frozen green beans
1 cup of pineapples chunks fresh or buy pineapple and dice
coriander leaves, chopped, and leaves to garnish
Instructions
Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with rice.
When serving with rice. Serve 125g of long grain or brown rice or half a packet of pre cooked rice and store it for another meal in the week.