Guest guest Posted September 2, 2008 Report Share Posted September 2, 2008 Serves 4 2 of 5-a-day Freezable Ingredients 1 tbs vegetable or sunflower oil 1 onion, chopped 4 tsp Thai red curry paste 1 medium butternut squash (about 500g or 1lb 2oz), peeled, de-seeded and chunked 200 ml/7 fl oz reduced fat coconut milk 200 ml/7 fl oz vegetable stock 140g/5 oz frozen green beans 237g can pineapple chunks in natural juice, drained Coriander/cilantro leaves, chopped plus a few for garnish 1.  Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking time tip in the green beans. 2.  Stir in the pineapple and coriander/cilantro, cooking for just a few mins until the pineapple heats through. Sprinkle with the remaining coriander/cilantro leaves then serve with steamed rice or noodles. Per Serving - 172 calories, protein 4g, carbs 20g, fat 9g, saturated fat 5g, fibre 3g, sugar none, salt 0.5g Quote Link to comment Share on other sites More sharing options...
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