1 medium butternut squash, peeled, deseeded and cut into small chunks
1 tbsp vegetable or sunflower oil
4 slices fresh pineapple, cut into chunks
100g fresh green beans
1 onion, chopped
4 tsp Thai red curry paste
1 400g can chickpeas, rinsed and drained (alternatively, king prawns can be used)
200ml reduced-fat coconut milk
1 tbsp. olive oil
Coriander leaves, chopped
Heat the oil in a pan over a medium-high heat. Fry the onion for 5 minutes until softened.
Add in the red curry paste, squash, chickpeas, coconut milk and water. Mix well, bring to a simmer
Simmer gently for 15-20 minutes until the squash is tender.
Add the green beans and cook for a further 10 minutes
Stir in the pineapple for the last 2-3 minutes of cooking
Serve with wild or wholegrain rice and garnish with freshly chopped coriander
Did you know that brown rice is high in manganese, the mineral that helps synthesise fats? Just one cup of brown rice provides around 80% of our daily needs..