Thai squash & pineapple curry

Name: Thai squash & pineapple curry
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp vegetable or sunflower oil; 1 onion, chopped; 4 teaspoons Thai red curry paste; 1 medium butternut squash (about 500g 1lb 2oz) peeled, deseeded and cut into chunks; 1 x 400ml / 14 fl oz can reduced-fat coconut milk; 200 milliliters vegetable stock; 140 grams frozen green beans; 237 grams pineapple chunks in natural juice, drained; 1 leave coriander chopped, and leaves to garnish

If you have roughly 40 minutes to spend in the kitchen, Thai squash & pineapple curry might be an amazing gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe to try. One serving contains 177 calories, 3g of protein, and 4g of fat. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have pineapple chunks in natural juice, butternut squash, vegetable stock, and It is a very affordable recipe for fans of Indian food.

Instructions

Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.

Ingredients you will need

Red Curry Paste

Coconut Milk

Green Beans

Squash

Onion

Stock

Cooking Oil

Equipment you will use

Frying Pan

Wok

Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through.

Ingredients you will need

Coriander

Pineapple

Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Ingredients you will need

Coriander

Pasta

Curry Powder

Rice

Equipment you will use

Bowl

Equipment

Frying Pan

Wok

Bowl

Ingredients

Servings:

1Tbsp

vegetable or sunflower oil 1

onion, chopped 4teaspoons

Thai red curry paste 1medium

butternut squash (about 500g 1lb 2oz) peeled, deseeded and cut into chunks 1

x 400ml / 14 fl oz can reduced-fat coconut milk 200milliliters

vegetable stock 140grams

frozen green beans 237grams

pineapple chunks in natural juice, drained 1leave

coriander chopped, and leaves to garnish

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.