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Thai yellow curry with squash

Thai yellow curry with squash

Thai yellow curry with butternut squash and green peas

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This delicious Thai curry is packed with nutritious veg like butternut squash and green peas and it's really easy to make.

Prep time: 5 mins
Cooking time: 10-15 mins
Serves: 3-4

Ingredients

Other root vegetables - pumpkin, roasted parsnip and carrot - also work just as well.

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1tbsp vegetable oil
1 butternut squash, diced into 2cm cubes
1 jar Thai yellow curry sauce (eg Loyd Grossman)
150g green peas (fresh or frozen)
1 red pepper, diced into 2cm pieces
Fresh coriander leaves, to garnish
Easy-cook or boil-in-the-bag rice

Method

Place the rice on the boil, according to packet instructions.
Heat the oil in a pan and fry the butternut squash on medium heat for 3 mins.
Stir in the Thai yellow curry sauce to the pan and bring it to the boil. Reduce the heat to low and let simmer for 5 mins or until the squash is just firmed.
Add in the red pepper pieces and green peas, and simmer for further 2 mins.
Remove from heat, garnish with fresh coriander leaves and serve immediately.

Top tip: Other root vegetables - pumpkin, roasted parsnip and carrot - also work just as well. Per serving:122 calories, 8.1g fat www.loydgrossmansauces.co.uk

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Nutritional information per portion

Calories 122(kcal)
Fat 8.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.