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Thai squash & pineapple curry


Thai squash & pineapple curry Recipe

Ingredients:
  • 1 tbsp vegetable or sunflower oil
  • 1 onion , chopped
  • 4 tsp Thai red curry paste
  • medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
  • x 400ml / 14 fl oz can reduced-fat coconut milk
  • 200ml vegetable stock
  • 140g frozen green beans
  • 237g can pineapples chunks in natural juice, drained
  • coriander leaves, chopped, and leaves to garnish
Directions:
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