Squash and Pineapple Curry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I was making another dish similar to this and I discovered I had no sweet potatoes. I subbed squash and played around a bit and came up with this. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
4 teaspoons red curry paste |
500 g butternut squash, peeled and in chunks |
400 ml coconut milk |
200 ml vegetable stock |
140 g green beans (frozen is fine) |
237 g pineapple in juice, drained |
1/4 cup torn coriander leaves |
Directions:
1. Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
2. Stir in pineapple and coriander and leave until pineapple heats through.
3. serve with rice or noodles.
4. You can add a diced chicken breast at the onion stage is desired.
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