Vegan Squash and Pineapple curry




  • 1 tbsp coconut oil
  • 1 onion
  • 4 tsp Thai red curry paste
  • medium butternut squash - peeled, deseeded and cut into chunks
  • ½ x 400ml / 14 fl oz unsweetened coconut milk
  • 200ml vegetable stock
  • 140g frozen green beans
  • 1/2 pineapple – cut into chunks
  • coriander leaves, chopped, and leaves to garnish

Nutritional Info

  • Serves 1
  • 413kcal
  • 18g Fat
  • 47g Carbohydrates
  • 7g Protein
  • 18g Fibre


  • 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.
  • Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.