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Butternut squash and red pepper curry

Cook in a large frying pan

1 tbsp sunflower oil

1 small onion, sliced

1 garlic clove, crushed

20g fresh ginger, grated

1 red chilli, sliced

2 tsp curry powder

1 tsp garam masala

Fry the onion gently with the spices until soft, 2 to 3 minutes.

½ butternut squash, diced

1 red pepper, diced

2 tomatoes, diced

Add the squash, pepper and tomatoes, fry for a further 2 to 3 minutes

150 ml coconut milk

1 lime, juiced

150 ml boiling water

Add the liquids and simmer for a further 10 mins

100g fine beans, halved

Add the beans and continue simmering until the squash is tender about 10 mins

1 tbsp coriander leaves, chopped

Stir in and serve