This Thai-inspired Butternut Squash Red Curry is packed full of fiber-rich veggies that help lower the risk of developing varicose veins. It also contains a good hit of ginger, garlic, and chilies which are known for their anti-inflammatory properties. The curry is all brought together with a creamy coconut base and is completely vegetarian, vegan, dairy-free, & perfect for weeknights!

Serves 4

Prep time 15 mins

Cook time 30 mins

Ingredients

2 tbsp coconut oil

1 medium onion diced

3 garlic cloves minced

Inch fresh ginger minced

1 small butternut squash peeled and cubed (around 4 cups)

Handful of cherry tomatoes

2 tins (full fat) coconut milk 15oz

4 tbsp red curry paste (check it is vegan/vegetarian)

2 cans chickpeas 15 oz

1 tsp brown sugar

1/2 tsp salt

Coriander and 1 lime for garnish

Directions

Heat a large saucepan over medium heat and add the onions, once softened add the ginger and garlic and saute for 2 mins.

Add the butternut squash along with the remaining ingredients and simmer over a low heat for 30 mins or until the squash is tender.

Serve in individual bowls over rice or noodles of your choice garnished with a squeeze of lime and chopped coriander.