Prawn Squash Coconut Curry in bowls on a table

Tower multi-purpose cooker (T16001)



  • 1 butternut squash (peeled, de-seeded and diced)
  • 2 red peppers (in half, de-seeded and diced)
  • 2 fat cloves garlic (peeled and crushed)
  • 3 tbsp. Madras curry paste
  • 400g coconut milk
  • Small bunch fresh coriander
  • Salt and pepper to taste
  • 250g frozen north Atlantic prawns



  1. Peel and dice squash
  2. De-seed and dice pepper
  3. Peel and crush garlic
  4. Defrost prawns (overnight in fridge)
  5. Pre-heat multi cooker (medium heat)
  6. Make 200ml chicken stock (cube, paste or fresh)



  1. Pre-heat the multi cooker.
  2. Add curry paste to pan and cook paste for 2/3 minutes.
  3. Add the squash and pepper and mix well into the paste.
  4. Pour in the coconut milk and chicken stock and bring to a simmer.
  5. Cook for 15/20 minutes, until squash is tender and sauce has thickened.
  6. Add prawns and simmer for further 2 minutes.
  7. Season to taste and scatter with chopped coriander.
  8. Serve with boiled or steamed rice and naan breads.