Thai Squash & Pineapple Curry

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 tbsp vegetable or sunflower oil

1 onion, chopped

4 tsp Thai red curry paste

medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks

½ x 400ml / 14 fl oz can reduced-fat coconut milk

200ml vegetable stock

140g frozen green beans

237g can pineapple chunks in natural juice, drained

coriander leaves, chopped, and leaves to garnish

Directions at bbcgoodfood.com

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