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Butternut Squash Laksa


I only found this recipe recently and don't know why I've not tried it before - it was so simple and cheap as well. I took out the prawns and salmon from the original recipe to make it vegetarian and much cheaper, and swapped the beansprouts for green beans as I'm not a fan of beansprouts. If you wanted to you could add the prawns or salmon after the noodles, but I don't think it needs anything else!


2-3 tbsp Thai red curry paste
1 small butternut squash, cut into chunks
400g can low-fat coconut milk
600ml vegetable stock
140g dried wholewheat noodles
pack green beans
bunch spring onions, sliced
small bunch coriander leaves, to serve
lime wedges, to serve


  1. Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 8 mins. The squash should still have a bite to it.
  2. Add the green beans and 2 minutes later add the noodles. Simmer for about 5 minutes more until the noodles and beans are cooked.
  3. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.




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