Squash & coconut curry

• servings: Serves 2 easily doubled

Ingredients

2 tbsp Madras curry paste

1 large butternut squash (600g peeled weight), chopped into chunks

1 red pepper, halved, deseeded and roughly chopped into chunks

400g can reduced-fat coconut milk

small bunch coriander, roughly chopped

Directions

1 Heat a large frying pan or wok, tip in the curry paste and fry for I min. Add the squash and red pepper, then toss well in the paste.

2 Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.