Butternut squash red curry laksa

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butternut squash red curry

Serves 4


1 butternut squash, peeled, halved, deseeded and chopped into chunks
1 tbsp olive oil
Salt and black pepper
Pinch of dried chilli flakes
1 tbsp coconut oil
2 tbsp red curry paste
Juice of 1 lime
2 x 400g tins of coconut milk
300ml vegetable stock
200g rice noodles


To serve:
Large handful of fresh coriander, roughly chopped
1 red chilli, deseeded and sliced (optional)
Lime wedges, for squeezing


  1. Preheat the oven to 200°C/180˚C fan/gas mark 6. Place the squash pieces on a baking tray. Drizzle with olive oil, season with salt and black pepper and roast for 30 minutes.
  2. Meanwhile, heat a wok or large pan over a medium-high heat and add the coconut oil. Add the curry paste and stir for one minute, then add the coconut milk and stock.
  3. Turn the heat down and simmer for 15 minutes. Add lime juice and/or a pinch of brown sugar to taste.
  4. Add the rice noodles and simmer for 3-4 minutes until softened.
  5. To serve, divide the roasted squash amongst four bowls. Pour over the laksa and top with fresh coriander and sliced chillies, if desired. Serve with extra lime wedges, for squeezing.

Per serving: 559kcals, 47.5g fat (40.4g saturated), 29.1g carbs (4.6g sugars), 5.4g protein, 1.6g fibre, 0.669g sodium.

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