2 tbsp sunflower oil
1 onion, diced
1/2 butternut squash, peeled and cut into chunks
1 tbsp balti curry paste
250ml coconut cream
150g green beans, trimmed and cut in half
1 tbsp mango chutney
Salt and black pepper
400g salmon fillets, skinless
Fresh coriander, washed
Boiled rice, to serve
- Heat the oil in a medium saucepan and fry the onion for 5 minutes until tender. Add the butternut and curry paste, stir well, then add the cream and 150ml boiling water. Bring to the boil, cover and simmer for 10 minutes.
- Add the beans and mango chutney and season to taste, then cut the salmon into chunks and add them to the pan.
- Cover and simmer for 5 minutes until the fish flakes easily. Garnish with chopped coriander and serve with the rice.
Source - Morrisons instore magazine.