Thai squash & pineapple curry

Recipe Name : Thai squash & pineapple curry
Food Mood: Eat like an athlete recipes
Food Element:     1 tbsp vegetable or sunflower oil     1 onion, chopped     4 tsp Thai red curry stick     medium butternut squash (just nearly 500g/1lb 2oz) peeled, deseeded and scuff into chunks      x 400ml / 14 fl oz can edited-fat coconut milk     200ml vegetable accrual     140g knocked out green beans     237g can pineapples chunks in natural juice, drained     coriander leaves, chopped, and leaves to titivate	Cooking Process:     Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, later cumulative the squash, coconut milk and growth. Simmer for 15-20 mins until the squash is sadness. After 10 mins cooking, tip in the green beans.     Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle furthermore the coriander leaves and further the curry in bowls considering noodles or rice.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Eat like an athlete recipes.