Butternut Squash creamy curry

25-30 mins
? 4 portions
Recipe from: Miguel Barclay’s FAST & FRESH One Pound Meals book

Small butternut squash
pepper, salt
2 tbsp plain flour
200-300 ml milk
2 packs of sugar snaps
rice to serve with

Cut butternut squash into cubes and fry with chopped onion for about 10 mins on medium heat, stirring occasionally (if you cover the pan, it is faster). Sprinkle with flour and all the spices. Fry for 1 min. Pour in milk (it needs to be little bit more than half covered with milk so you might need to add a bit more) and cook for 10 mins until almost soft. Put in the sugar snaps and cook for 3-5 mins. Meanwhile, cook the rice according to the package instructions.

Price: £5 (based on Sainsbury’s prices)
Notes: Simple and yummy. Sugar snaps are the most expensive item – half of the overall price (I managed to get them discounted so you can save money that way or do it without).

One Comment Add yours

  1. Dewitt Peden says:

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