Butternut Squash Curry

Ingredients

• 1 x Butternut Squash
• 1 tbsp Red Curry Paste
• 1 x Tin Coconut Cream
• 2 x Chopped Chicken Fillets
• 1 Tbsp Peanut butter (no added sugar)
• Salt and Pepper to taste
• Butter or oil of your choice

Directions

Squash

For the squash I just put the whole squash in the oven at 140 degrees for 2 hrs.

Turn the oven off and allow it to cool.

Alternatively you could peal chop and roast it in the oven for 30-40 minutes or put all the ingredients raw into a slow cooker.

Cut cooled squash in half, deseed take off skin and chop into chunks.

Brown chicken in a large pan with some butter and curry paste. Add coconut cream and squash, simmer for 15-20 minutes on medium heat. Add tbsp of peanut butter and salt and pepper to taste.

I served this with a kale & fresh coriander salad and some full fat greek yogurt you could also serve with cauliflower rice.

Enjoy!

Like our Facebook page for regular updates.

https://www.facebook.com/LessInsulin/