Winter squash curry
During October, greengrocers display an appealing mix of squash and pumpkins. Confusingly, the likes of acorn, delica and onion squash are categorised as “winter squash”, yet their appearance absolutely heralds the onset of autumn. Ignoring semantics, all are compelling, flavoursome alternatives to butternut squash. Most have edible skin, and can be boiled, steamed or roasted. Galangal (a root from the ginger family) and lemon grass are important here; happily they are increasingly available.
SERVES FOUR INGREDIENTS
6-10 dried Thai red chillies (about 7g)
120g creamed coconut, or 1 x 400ml tin coconut milk 1 tsp coriander seeds
1 tsp cumin seeds