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Prawn and Squash Curry
Ingredients
  • 3tbsp balti curry paste
  • 1 medium butternut squash, cut into 1.5x4cm chunks
  • 400g tin reduced-fat coconut milk
  • 400g bag raw peeled prawns, defrosted if frozen
  • few sprigs of basil, roughly chopped
  • 250g spinach
  • basmati rice, to serve
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