Thick Squash Thai Red Curry



Protein (g)


Carbs (g)


Fat (g)


  • 2 tsps coconut oil

  • 3 small shallots, peeled and quartered

  • 1 inch piece fresh ginger, finely grated

  • 300g butternut squash, cut into small chunks

  • 1 tbsp Thai red curry paste

  • 180ml tinned coconut milk

  • 500ml vegetable stock (made with one organic stock cube)

  • 300g tinned pinto or mixed beans, rinsed and drained well

  • a pinch of sea salt and ground black pepper

  • 2 tsps soy sauce or tamari

  • 200g frozen peas

  • juice of 1/2 a lime

  • 30g fresh coriander, roughly chopped


Melt the coconut oil in a saucepan over a medium heat. Add the shallots and sauté for 3-4 minutes, stirring occasionally.

Add the ginger and squash and cook for 3 minutes, stirring occasionally. Add the Thai curry paste and a splash of coconut milk. Stir well and cook for 1 minute.

Add the stock, bring to a gentle simmer and cook for 5 minutes. Add the tinned beans, salt and pepper and soy sauce. Stir well and simmer for 8-10 minutes.

Add the frozen peas and remaining coconut milk. Stir well and simmer for 3 minutes. Remove from heat and add the lime juice. Serve garnished with fresh coriander.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.