2 tbsp Madras curry paste
1 large butternut squash (600g), chopped into medium size chunks
1 red pepper, halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander, roughly chopped
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.