- 1 medium butternut squash, about 1kg in weight
- 2 tbsp of vegetable oil
- 1 large onion, finely chopped
- 3cm knob of ginger, finely grated
- 1 red chilli, finely chopped (remove the seeds if you prefer less heat)
- 1 tsp of ground turmeric
- 1 tsp of ground coriander
- 400g tin of coconut milk
- 100ml of water
- Salt and pepper to taste
- 4 tbsp of The Spice Tailor's Peanut and Tamarind Chutney
- Pinch of sugar
- Handful of freshly chopped coriander
- Peel, deseed and cut the squash to 2.5cm cubes. Set them aside.
- Heat the oil in a heavy-based pan and gently fry the onion, ginger and chilli for six to eight minutes, stirring frequently. Tip in the ground spices and stir for a couple of minutes until fragrant. Add the coconut milk, water and butternut squash. Season with a little salt and pepper and gently simmer for 25-35 minutes, stirring occasionally, until the squash is tender.
- Stir in the chutney then taste and adjust the seasoning with salt, pepper and a pinch of sugar if you wish. Garnish with chopped coriander before serving.
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