This is the sort of thing you can rustle up on a weekday evening, making it as hot or as mild as you like!
Peel and de-seed the squash, then cut into bite-sized chunks.
Heat the oil in large saucepan over medium heat and add the onion to cook gently for about 10 minutes.
Stir in the curry powder or paste and cook for a minute or two.
Add the squash, with some salt and pepper, and stir well to coat it in the spicy, onion mixture. Cook for a further minute or so.
Pour in the coconut milk, stir well and bring to a simmer. Cover and cook gently for 20-25 minutes, stirring carefully every now and then. You want the squash to be perfectly tender and yielding, but not mushy or falling apart. The cooking time will depend on the squash variety.
When the squash is cooked to your liking, taste the curry and add more salt and pepper if desired.
Just a thought … you can add cut or whole green beans 8-10 minutes before the end of cooking for added colour and texture. Plus some chopped coriander leaves or a scattering of desiccated coconut.
Ingredients
– 800g-1kg squash (butternut/crown prince, or kabocha)
– 2 tbs sunflower oil
– 1 onion, thinly sliced
– 2 garlic cloves, thinly sliced – 2-4 mild or medium red chillies, de-seeded and sliced – 400ml tin coconut milk
– A squeeze of lime or lemon juice
– Sea salt and freshly ground black pepper
