Coconut Butternut Squash Curry

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This recipe actually came from the magazine, house beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.

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Steps

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Using a large , heavy based saucepan , heat the sunflower oil and add the onion.

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Over a gentle heat , cook this for 7-8 mins , until the onion is golden and tender.

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Add garlic and squash.

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Cook over a medium heat for 3-4 minutes.

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Stir occasionally.

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Stir in the coconut milk , curry paste and stock and bring it all to the boil.

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Add the lemon grass , reduce the heat and cover the pan.

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Allow to simmer for 25-30 mins or until the squash is tender.

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Remove the pan from the heat and stir in the coriander , lime juice and spinach.

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Serve immediately , ideally with rice.

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Ingredients

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sunflower oil, red onions, garlic cloves, butternut squash, thai red curry paste, coconut milk, vegetable stock, lemongrass, lime, juice of, baby spinach leaves, fresh coriander