Thai yellow vegetable curry

Making a curry from scratch can be time-consuming, so try this easy yellow curry recipe with butternut squash and green peas

Serves: 2-3 servings
Preparation time: 5 minutes
Cooking time: 10-15 minutes
122 calories / 8.1g fat per serving

What you need:

• 1 tbsp vegetable oil
• 1 small Butternut squash - 2cm diced
• 1 jar Loyd Grossman Thai Yellow Curry sauce
• 100g Green peas (fresh or frozen)
• 1 small Red pepper - 2cm diced
• Fresh coriander leaves for garnish

What you do:

1. Heat the oil in a pan and fry the butternut squash on medium heat for 3 minutes.
2. Stir in the Loyd Grossman Thai Yellow Curry Sauce to the pan, bring it to the boil. Reduce the heat to low and let simmer for 5 minutes or until the squash is just firmed.
3. Add in the red pepper pieces and green peas, and simmer for further 2 minutes.
4. Remove from heat, garnish with fresh coriander leaves and serve immediately.

Handy tips:

Other root vegetables can be used - Pumpkin, roasted parsnip and carrot.

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