Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.