Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Soften the onion for 5 minutes, then add the garlic and curry paste and cook for 1 minute.
6 min - 2
Add the squash and stock. Bring to the boil, then simmer for 20 minutes until the squash is soft.
20 min - 3
Pour in most of the coconut milk. Blend with a stick blender until completely smooth.
- 4
Stir in the lime juice and tamari. Taste and adjust.
- 5
Ladle into bowls, swirl in the remaining coconut milk and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.