Butternut Squash & Red Pepper Curry

Serves 2
1 Chilli (s)
1 Red Pepper (s)
1 Onion (s)
1 Garlic (s)
1 Small Butternut Squash, cut into small cubes (s)
1 Lime jest & juice (s)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Madras Curry powder
6 Medium size Tomatoes, cut into quarters (s)
12 Sugar snap peas (s)
(200ml Blue Dragon Coconut milk Light (8 syn / 2= 4 syns per person)
200ml Vegetable stock
Cut the Butternut Squash into small cubes, disregarding the seeds.
In a deep frying pan, sprayed with frylight, cook the onion, chilli, peppers & garlic, cook until soft.
Add the spices & cook for 5 mins, add the butternut squash, tomatoes, sugar snap peas, lime zest & juice & coconut milk, If the milk splits, then ignore, just keep mixing until it thickens. Reduce the heat & cook for 30 mins until the squash is soft & cooked.
Credit: Pete’s Recipe Book

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