Thai butternut squash curry

A light vegetarian take on a classic Thai red curry

Ingredients:

3 tbsp red curry paste
2 tbsp coconut cream
400ml skimmed milk
3 chopped spring onions
500g butternut squash
12 halved button mushrooms
250g cherry tomatoes
fish sauce
small chopped bunch of coriander
cooked rice / noodles
1 lime (cut into wedges)

Recipe:

1. Heat the curry paste and coconut cream in a deep frying pan, add in the milk and simmer
2. Add the spring onions and butternut squash and cook for around 15 minutes until the squash is tender
3. Add the remaining vegetables and simmer for an extra 5 minutes
4. Season with the fish sauce (to taste) and serve with rice / noodles, with coriander sprinkled on top and lime wedges to the side.