Veggie Coconut Curry
| Category: | Lunch Dinner |
Ingredients
1 butternut squash – Peeled, deseeded and cut into small cubes
2 teaspoon oil
1 red onion – chopped
2-3 teaspoons of Thai green curry paste or Korma paste
Handful of frozen pepper (or 1 fresh pepper)
8 Mushrooms – sliced
100g frozen spinach
Handful of dried cranberries
1 tin of Black eyed beans – drained
1 tin of reduced fat coconut milk
½ pint of vegetable stock (low salt stock cube)
Glug of oyster sauce
Veggie Coconut Curry Directions
- 1. Preheat the oven to 200ºC – Put the butternut squash on a baking tray and drizzle with 1
teaspoon oil, roast in the oven for approx 15 mins
2. Whilst the squash is in the oven – Heat a heavy pot with the other teaspoon of oil, add
the curry paste that you are using and stir fry this - add in the onions and pepper and
sauté for 1-2 minutes Add the mushrooms, stir fry until everything is getting soft then
add the frozen spinach, cranberries and drained black eye beans
3. Add the coconut milk and vegetable stock, bring to the boil and reduce the heat and
simmer for approx 5 mins
4. Then take the butternut squash out of the oven, add this to the pot with a glug of oyster
sauce (as to your taste) - simmer gently for at least 15 minutes - This curry freezes really well or can keep in the fridge for 1-2 days
- Serve with rice or as a filling for pitta bread
Notes
Serves 4
Nutrition facts
Serving size 464 vegetarian
Per Serving
| Kcal: | 66 kcal |
| Kjoule: | 270 Kjoule |
| Fibers (g): | 2.4g |
| Sodium (mg): | 0.4mg |
| Carbs: | 7.7g |
| Fat: | 2.3g |
| Saturated fat (g): | 1.4g |
| Proteins: | 2.2g |
