Perfect for Friday or Saturday evening!

2-4 hot red chillies, seeds discarded
6 spring onions, roughly chopped
2 large garlic cloves, chopped
2 stalks of lemongrass, finely chopped
2 teaspoons ground coriander
1/2 teaspoon of ground turmeric
1 teaspoon paprika
400ml coconut milk
150ml vegetable stock
1 medium butternut squash (750g), peeled deseeded and cut in 5cm chunks
1 red pepper, deseeded and chopped
2 green cardamom pods, crushed
1 cinnamon stick
1 1/2 tablespoons soy sauce
1 1/2 teaspoons lemon juice

Add the chillies, spring onions, garlic and lemongrass into a blender and blend into a paste.

Heat some oil in a large saucepan over a medium low heat. Add the chilli mixture and cook, stirring for about 5 mins. Add the ground spices and cook for a further 1 minute. Stir in the coconut milk and simmer for 5 mins stirring frequently.

Stir in the stock and bring to a simmer. Add the squash, red pepper, cardamom and cinnamon. Simmer, partially covered, for 20-25 mins until the squash is tender.

Stir in the remaining ingredients and simmer for 2-3 minutes.

Serve with steamed vegetables of your choice!

Result – a beautiful Butternut Squash and Coconut Milk curry!

Enjoy! xxx