Squash & coconut curry

Ingredients

• 2 tbsp madras curry paste 
• 1 large butternut squash peeled chopped (600g 1lb 5oz weight)
• 1  pepper red halved deseeded roughly chopped
• 400 g coconut milk reduced-fat canned
• 1 small bunch coriander roughly chopped

Equipment

• frying pan
• wok

Directions

1. Heat a large frying pan or wok, tip in the curry paste and fry for 1 min.
2. Add the squash and red pepper, then toss well in the paste.
3. 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.