Onion Squash and Coconut Curry

I have used my favourite squash for this simple Vietnamese style coconut curry. Onion squash has a bright orange colour and with turmeric colouring the coconut milk makes for a stunning looking dish. It's also very quick and easy to make. I suggest serving this dish with jasmine fragrant rice.

Onion Squash and Coconut Curry

Dietary: Vegan, Gluten Free

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

Garlic paste

• 4 garlic cloves, chopped
• 1 red chilli, chopped
• 2.5cm piece of fresh ginger, peeled and chopped
• 1 tbsp sunflower oil
• 1 onion, sliced
• 1 tsp turmeric
• 8 cardamom pods, bruised
• small piece cinnamon bark
• 400ml coconut milk
• 150ml water
• 375g squash, cut into cubes
• 125g courgette, cut into cubes
• 1 tbsp lemon juice
• handful fresh chopped coriander
• salt and black pepper

Method:

1. Make the garlic paste in a pestle and mortar or whiz in a mini processor until well combined.
2. Heat the sunflower oil in a large heavy-bottomed saucepan. Add the onion and stir-fry until golden then add the garlic paste and stir-fry until fragrant.
3. Add the turmeric, bruised cardamom pods and cinnamon and stir-fry for 1 minute.
4. Add the coconut milk and water, stir well and bring to the boil. Turn down the heat and simmer for 5 minutes.
5. Add the squash and simmer for 15 minutes, then add the courgette and simmer until tender.
6. Add the lemon juice, fresh coriander and taste for seasoning.
7. Serve with fragrant jasmine rice.