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!