Ingredients

• 2 tbsp sunflower oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 small red chilli
• very finely chopped (or dried red chilli flakes
• to taste)
• 1 red pepper
• cut into short strips
• 6 spring onions
• sliced diagonally
• 1 tsp ground coriander
• 1 medium butternut squash
• peeled
• deseeded
• and rough cut into 2cm/1in pieces
• 2 handfuls cherry tomatoes
• halved
• 400ml tin coconut milk
• ½ lemon
• juice only
• salt and freshly ground black pepper
• small bunch coriander
• leaves and stalks chopped separately

Directions

• Heat the oil in a a heavy-bottomed saucepan
• add the onion
• garlic
• chilli
• red pepper and spring onions and cook gently for about 5 minutes until soft.
• Add the ground coriander and cook for a minute then add the squash
• coriander stalks
• and tomatoes. Cook this for a further 5 minutes.
• Add the coconut milk and simmer
• partially covered
• for 15 minutes or until the squash is tender.
• Add the lemon juice
• season with salt and freshly ground black pepper to taste and sprinkle over the coriander leaves. Serve with white or brown basmati rice.