Indian butternut squash curry

A great, healthy, low-effort meal. We used Thai red curry paste because that's what we had on hand, and substituted parsley for cilantro. It takes some time for the ingredients to cook down, but the amount of time spent actively cooking was minimal. We'd make this again.

I added mushrooms and baby sweetcorn plus used coconut cream instead of yogurt. Needed spicing up and seasonings

Pretty good. Used coconut milk instead of stock and I think I’ll use a Thai curry paste next time (I seem to like those more)

- didn't manage to brown the squash - added ~ tbl garam masala, a bunch of cumin and a bunch of curry Easy to eat