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Butternut Squash & Pineapple Thai Red Curry
Embrace the flavours nature provides, and let the holistic benefits of butternut squash, red curry, and pineapple transform your well-being from the inside out.
Ingredients
What you need
- 1 tbsp olive oil
- 1 onion chopped
- 4 tsp Thai red curry paste
- 500 g butternut squash Peeled, deseeded & cut into chunks
- 200 ml coconut milk can light
- 200 ml vegetable broth
- 140 g frozen green beans
- 240 g can pineapple chunks in natural juice, drained
- cilantro chopped + extra to garnish
Instructions
What you need to do
- Heat the oil in a wok or skillet, add the onion and sauté for 5 minutes until it softens.
- Stir in the Thai red curry paste, then add the butternut squash, coconut milk and vegetable broth.
- Let the mixture simmer for 15-20 minutes until the squash becomes tender. After 10 minutes of cooking, add the frozen green beans.
- Once the squash is tender, stir in the drained pineapple chunks and chopped cilantro. Cook for a few minutes until the pineapple heats through.
- Serve the curry in bowls, topped with a garnish of cilantro and with noodles or rice (not included in the nutritional breakdown).
Notes
Nutritional value
- Calories: 210
- Fat: 10g
- Carbs: 30g
- Protein: 3g
- Fibre: 5g
Nutrition
Calories: 210kcal
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