Thai squash & pineapple curry

Recipe Name : Thai squash & pineapple curry
Food Mood:  Health Everyday “Healthier Dinar Party”
Food Element:     1 tbsp vegetable or sunflower oil     1 onion, chopped     4 tsp Thai red curry paste     medium butternut squash (approximately 500g/1lb 2oz) peeled, deseeded and scuff into chunks      x 400ml / 14 fl oz can shortened-fat coconut milk     200ml vegetable buildup     140g knocked out green beans     237g can pineapples chunks in natural juice, drained     coriander leaves, chopped, and leaves to embellish	Cooking Process:     Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, along with ensue the squash, coconut milk and addition. Simmer for 15-20 mins until the squash is throbbing. 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 following the coriander leaves and calm the curry in bowls taking into consideration 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, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party