I try not to cook with large amounts of butternut squash as it’s quite high in carbs. However, as there’s no protein in this curry, you’ll need the carbs to fill you up, plus I love the way the squash and coconut milk cook down and flavour each other – it’s a true Thai classic.
269 CALORIES | 15G FAT | 7G SATURATES | 22G CARBS | 14G SUGAR | 0.3G SALT | 7G PROTEIN | 8G FIBRE
1 medium butternut squash, peeled, deseeded and chopped into 5cm pieces
2 tablespoons olive oil
1 small onion, finely chopped
4 courgettes, sliced lengthways, then quartered
2 teaspoons Thai red curry paste
2.5cm cube fresh ginger, grated
1 x 400ml tin light coconut milk
200g fresh spinach
a handful of fresh coriander, finely chopped
1. Preheat the oven to 200°C/gas mark 6.
2. Place the butternut squash in a roasting tin, drizzle with a tablespoon of oil and toss to coat, then roast in the oven for 30 minutes.
3. Heat the remaining olive oil in a large saucepan over a high heat and cook the onion for 2 minutes until translucent. Add the courgettes and cook for a further 3 minutes, then lower the heat to medium, add the butternut squash, stir together and cook for a few more minutes.
4. Add the curry paste and ginger and stir to coat, then add the coconut milk and cook, covered for 5 minutes.
5. Add the spinach, stir and cook for a further few minutes, then garnish with a scattering of coriander and serve immediately.
Ginger is a great spice to cook with as it boosts the metabolism and has been shown to increase thermogenesis in the body, where your body burns stored fat to create heat. Research shows that it can boost your metabolism by up to 5 per cent, and increase fat burning by up to 16 per cent.