Take five ingredients and whip up this quick, healthy, vegetarian curry which is easy to make. Serves 2 people. Prep time 10 mins, Cooking Time 20 mins. Ingredients: • 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks • 2 tbsp Madras curry paste • 1 red pepper halved, deseeded and roughly chopped into chunks • 400g can reduced-fat coconut milk • small bunch coriander roughly chopped

Method • 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. Enjoy!