Squash And Pineapple Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 teaspoons red curry paste
500 g butternut squash, peeled and in chunks
400 ml coconut milk
200 ml vegetable stock
140 g green beans (frozen is fine)
237 g pineapple in juice, drained
1/4 cup torn coriander leaves

Preparation

Heat oil and fry onion for 5 minutes Add paste and squash and mix well. Add milk and stock, simmer for 20 mins until squash is tender, halfway through add the beans.
Stir in pineapple and coriander and leave until pineapple heats through.
serve with rice or noodles.
You can add a diced chicken breast at the onion stage is desired.