• 1tbsp sunflower oil
  • 2 onions
  • 1 celery stick
  • 2 cloves garlic
  • 2cm piece ginger
  • 1tbsp Thai red or green curry paste
  • 500g squash (peeled and de-seeded)
  • 750ml vegetable stock
  • 250ml coconut milk

To serve:

fresh coriander and chilli


  • Heat the sunflower oil and soften the 2 finely chopped onions with a stick of celery, 2 chopped cloves of garlic, and 2cm piece grated ginger. Stir in 1tbsp Thai red or green curry paste and 500g squash (prepared weight), peeled, de seeded and chopped.
  • Mix everything together well cook for a couple of minutes more then pour over 750ml veg or chicken stock. Simmer slowly for 20-25 minutes till all the vegetables are soft.
  • Add 250ml coconut milk, season well and purée with a stick blender or in a liquidizer. Add a little more water if too thick. Serve with some chopped coriander and chili if you like.

Recipe by Tesco realfood