Ingredients
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Method
- 1
Cook the rice in boiling water for 12 minutes, then drain.
12 min - 2
Heat the oil in a large pan. Fry the curry paste for 1 minute until it smells fragrant.
- 3
Add the onion and cook for 3 minutes. Stir in the squash, coconut milk, stock and tamari.
3 min - 4
Simmer gently for 15 minutes until the squash is soft but still holds its shape.
15 min - 5
Add the green beans and cook for 5 minutes more.
5 min - 6
Squeeze in the lime juice and taste. Serve over the rice with the coriander on top.
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.