Lucky Duck Curry

This is one of those quick and easy whatever-you-have-in-the-fridge type dishes. The key is the sauce, and then you can just throw whichever veg you have going in it. It doesn't have to be duck, it's easy to throw the remains of a Sunday roast in as well. Butternut squash is used to thicken the sauce and add flavour without the calories.

It's so named because quite honestly I think this showcases the duck really nicely, making him one lucky duck (although not quite as lucky as if he were still in his pond).

Lucky Duck Curry

Ingredients

Mixed veg of your choice, chopped. Peppers, roasted sweet potato, mushrooms, courgettes, onions, mangetout and baby sweetcorn all work well.
Leftover shredded duck, chicken, port etc (optional)
2 x 400g cans coconut milk

4 tbsp red thai curry paste
Small bunch of grapes (approximately 40-50) grapes, halved
thumb sized piece of ginger, grated
1 lemongrass stalk, finely chopped
3 cloves garlic, crushed
1 butternut squash, pealed and chopped
1 tbsp oil

Serves: 4-6
Cost per portion: £0.85 (sauce only, meat and veg is up to you)
Nutrition: 182 calories, 13g carbs, 1g protein(sauce only)

Bring a pan of water to boil, add the chunks of butternut squash. Boil for 20 minutes.

Drain the squash and mash until smooth.

Add the oil to a large saucepan or wok, and fry vegetables for 5 minutes.

Add garlic, ginger, lemongrass and thai red curry paste, fry for 2 mins stirring often.

Add the butternut squash to the pan and stir well.

Add the coconut milk, stir well, then throw in the shredded meat, if using. Bring to a simmer and leave to cook for 5 minutes.

Remove from the heat and throw in the grapes. Serve over rice or noodles.