Pineapple and Butternut Squash Curry

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Since starting work at Sticky Beaks Tim has taken to cooking 1 meal a week. I'm the main cook at home so he hasn't really had the opportunity to do much other than the basics. I bought him the River Cottage Veg book the other day so I am really looking forward to eating all the delicious things from there. Tonight he made this delicious curry which was ready in 30 minutes. I couldn't help getting in there to photograph and document this recipe as I have been looking forward to eating it all week. This isn't the most authentic of Thai curries but it is really healthy, especially if you use low fat coconut milk and of course is really tasty too. As always this recipe serves 2 but can easily be doubled tripled etc.

You will need-

Recipe adapted from BBCGoodFood

• 1/2 onion chopped
• 1/2 tbsp vegetable, sunflower or rapeseed oil
• 2 tsp red curry paste
• 250g butternut squash peeled, deseeded and cubed
• 100-200ml coconut milk depending on how spicy you want it to be
• 100ml vegetable stock
• 80g green beans, ends chopped off and sliced in half
• A small 227g can of pineapple chunks in natural juice, drained off
• Coriander chopped
• Noodles or rice to serve

Get a wok or large sauce on a medium high heat add the oil and then add the onions and cook till they're soft. Next add the curry powder and coat the onions with it then add the squash, coconut milk and vegetable stock. Bring everything to a simmer and cook for 15 mintes. After 10 minutes add the beans.

After the 15 minutes are up add the pineapple chunks and half of your coriander. When the pineapple is hot it is ready to go. Serve on top of rice or noodles.