Turkey & Butternut Squash Curry

Serves 2 (each serving contains approx 545 kcal)

INGREDIENTS

80g wholegrain rice

1 onion

1 red chilli (optional)

2 garlic cloves

2 tsps rapeseed oil (10g) 1 butternut squash

1 tbsp Thai red curry paste (15g, from a jar)

160g tin reduced fat coconut milk

200ml chicken stock (reduced salt)

2 tsps Thai sh sauce, nam pla (10ml, optional)

1 tbsp soy sauce (15g, reduced sodium)

300g turkey breast steaks 200g green beans

1 lime

Freshly ground black pepper

METHOD

1. Rinse the rice well in a sieve and then put into a small saucepan with 250ml of water. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting o the lid, then turn o the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.

2. Using a small sharp knife, cut the onion in half and peel o the skin, then put each half on a chopping board and cut into slices. Cut the chilli in half and remove the seeds with a teaspoon, then nely chop, if using.

3. Peel the garlic and use a garlic crusher or the ne side of a box grater if you nd that easier.

4. Heat a large saucepan with a lid over a medium heat and then add the oil. Tip in the onion and cook for 5 minutes, stirring with a wooden spoon until softened and just beginning to colour around the edges. Add the chilli, if using, with the garlic and cook for another minute, stirring.

5. Meanwhile, peel the butternut squash and then using a sharp knife cut it in half and scoop out all of the seeds with a spoon and discard, then chop the remaining esh into small dice.

6. Stir the curry paste into the onion mixture and cook for 1 minute, then stir in the coconut milk, stock, sh sauce, if using, soy sauce and butternut squash. Bring to the boil, then reduce the heat and simmer for 10 minutes.

7. Meanwhile, cut the turkey into strips and trim the green beans before cutting them in half. Stir into the butternut squash mixture and cover with a lid. Reduce the heat and simmer gently for 6-8 minutes or until the turkey and all the vegetables are completely tender. Cut the lime in half and squeeze in and season with plenty of freshly ground black pepper.

8. Flu up the rice with a fork and divide among bowls then ladle over the curry to serve.