1butternut squashpeeled and cubed (or a packet of pre-prepared)
1dessert spoonapprox 20g red or green thai curry paste
1 450gtub low fat coconut yoghurtI use Tesco's
Fresh coriander to serve
fresh lime wedges to serve
low calorie cooking spray/spray oil
Preheat oven to 180c
Scatter the butternut squash cubes over a baking tray and spray with cooking spray/spray oil. Roast for 30 minutes
While the squash is roasting, fry the onion for 3-4 minutes until softened and add in the chicken.
Stir-fry gently for about 10 minutes until no pink is showing on the chicken.
Add in the curry paste and fry gently for another 5 minutes.
In a small saucepan, gently heat through the yoghurt for a couple of minutes.
Add the roasted butternut squash into the chicken pan, stir through the warmed yoghurt and simmer gently for a couple of minutes.
Serve with basmati rice (I like to stir lime juice and chopped coriander through the rice, and also sprinkle on top of the curry)
Just a little note- this curry paste is pretty spicy, err on the side of caution if you don't like very hot food! you may just want to add a really little bit to start with. I eat a lot of chilli, and I find this quite hot (but love it!)