Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Vegetable curry
The coconut milk and butternut squash give this recipe a delicious creamy texture and sweetness
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
- 1 tbsp oil
- 1 large onion, peeled and sliced
- 2 tbsp tikka masala paste
- 200 ml reduced-fat coconut milk
- 200 ml very low-salt vegetable stock (made with ½ low-salt vegetable stock cube)
- ½ butternut squash (about 250g), peeled, deseeded and cubed
- 250 g green beans, trimmed and cut in half
- 1 red pepper, deseeded and chopped
- 1 tbsp fresh coriander leaves, to garnish
Method
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1
Heat the oil in a large pan and fry the onion over a medium heat for 5 minutes until softened. Stir in the masala paste and cook for 1 minute. Turn down the heat and pour in the coconut milk, stirring.
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2
Slowly pour in the stock. Add the butternut squash and bring to the boil. Then lower the heat, cover and simmer for about 10 minutes.
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3
Add the beans and chopped pepper to the pan and cook, covered, for another 5-10 minutes until the squash is tender. Garnish with coriander and serve with rice and naan bread or chapatti.
