squash and coconut curry recipe
The saying goes that nothing beats a good curry. This recipe is simple to make and everyone can create a really tasty meal at home (whether you consider yourself an accomplished chef or a kitchen novice)1
We want to share healthy food options and encourage conversation at meal times. We’ll be posting weekly recipes over the next few months to get us all biting into something homemade, while getting to grips with the nutrition behind what we eat. This recipe has been offered as part of our BOX-IT food delivery project. Join in at home with the recipe and video below, or find out more about the BOX-IT project here.
ingredients (serves 2)
one squash
one red pepper
2 tablespoons madras curry paste (+ or – to taste)
400ml coconut milk
200ml water
small bunch of coriander
prep
Chef prep: wash hands thoroughly.
Rinse the squash, red pepper and coriander in cold running water. Shake off excess water.
Peel the squash, cut the squash in half, scoop out the seeds, chop squash into medium sized cubes (watch fingers!)
Halve the pepper, scoop out the seeds and core, slice pepper into chunks.
Roughly tear the coriander leaves by hand.
cook
Heat a large frying pan or wok, tip in the curry paste and stir-fry for 1 minute.
Add the squash and red pepper, mix well with the paste.
Pour in the coconut milk. Add 200ml water and bring to a simmer of gentle bubbling.
Cook for 15-20 minutes, or until the squash is tender and the sauce has thickened.
Season and serve scattered with torn coriander. Enjoy!
helpful resources:
the nutrition behind your meal
squash: strong source of vitamin A (eyes, bones and teeth), powerful antioxidant and anti-inflammatory
red pepper: strong source of vitamin C (immunity and brain), vitamins A and B6 (brain and nerves)
curry paste: anti-inflammatory benefits and aids good blood flow
coconut milk: rich in minerals to maintain overall health (manganese, copper, iron, magnesium, selenium)
coriander: strong source of vitamin K (blood and bones) and antimicrobial protection