Butternut squash and sweet potato curry
This filling vegan curry would also work well with pumpkin
Serves 2 /
Prep 10 mins /
Cook 25 mins
Ingredients
1 x 270g pack Coop chopped butternut squash and sweet potato
1 small red onion
1 tbsp vegetable oil
2 tbsp curry paste
1 x 400ml can coconut milk
30g lentils
100ml water
75g green beans
Method
Fry the butternut squash, sweet potato and red onion, roughly chopped, in oil for 4-5 mins.
Add the curry paste and fry for a minute more.
Add the can of coconut milk, lentils and water to the pan and bring to the boil. Cover and simmer for 20 mins.
Add the green beans to the pan and cook for a further 5 mins.
Serve with a handful fresh coriander and a warmed pitta bread, if you like.
