Butternut squash coconut curry

This is a mild and delicious curry. Serve with a side of fluffy rice!

Prepare all ingredients.

Place the chillies, spring onions, garlic, lemon juice, soy sauce, sugar, ginger and herbs in a food processor and blend until smooth. Mixture should resemble a thick paste. This is your curry paste. Set aside.

Place the squash pieces in a large pan and cover with stock. Boil for approximately 25 minutes until the squash is tender.

In a non-stick frying pan add the oil and then the curry paste. Sauté over low heat for approximately 2 minutes, now add the coconut milk and simmer gently for another 4 minutes. Add this mixture to the squash mixture and cook for a further 10 minutes or until sauce is reduced and creamy.