Autumn squash and coconut curry

Serves 8

You will need:

• 2 tablespoons coconut oil or olive oil • 1 large onion, finely chopped • 3 lemongrass stalks, outer leaves removed and finely sliced • 2 garlic cloves, crushed • 2 kaffir lime leaves, shredded (use dried if fresh are unavailable) • 2 teaspoons toasted and ground coriander seeds (see lamb curry recipe for toasting method) • 2 teaspoons toasted and ground cumin seeds • 4cm piece of fresh ginger, peeled and grated • 1-2 small red chillies, deseeded and thinly sliced • 4-5 tablespoons fish sauce • 1 tablespoon crunchy peanut butter • 1 x 400g tin of coconut milk • Finely grated zest and juice of 1 lime • 2kg butternut squash or pumpkin (see In Season) peeled, deseeded and cut into 4cm chunks • 2 tablespoons torn or sliced fresh basil • 1 tablespoon roughly chopped fresh coriander • 2 tablespoons toasted cashew nuts • 3 spring onions, thinly sliced at an angle • Jasmine rice, to serve • Mango chutney, to serve

1 First, preheat the oven to 200°C, 390°F, Gas 6.

2 Heat a saucepan or casserole pot over a medium heat and add the coconut oil or olive oil, whichever you’re using. Stir-fry the finely chopped onion for four to five minutes, then add the finely sliced lemongrass and the crushed garlic, and cook for a couple of minutes more.

3 Now mix in the shredded kaffir lime leaves, the toasted and ground coriander seeds, the toasted and ground cumin seeds, the grated fresh ginger, the thinly sliced chilli, half of the fish sauce, the crunchy peanut butter, the tinned coconut milk, the lime zest and the lime juice. Stir well to mix everything, then add in the prepared butternut squash or pumpkin, whichever you are using, and half of the torn or sliced fresh basil, whichever you are using, and half the roughly chopped fresh coriander.

4 Bring the mixture to the boil, then cover the pot and simmer for 20 minutes, stirring occasionally, removing the lid for the last five minutes if the mixture is a bit soupy. By now the butternut squash or pumpkin should be tender and have absorbed lots of delicious flavour. Taste, and add more fish sauce and lime juice if necessary.

5 Pour the curry into a warm serving bowl and scatter with the remaining torn or sliced fresh basil, whichever you are using, and the rest of the roughly chopped fresh coriander, the toasted cashew nuts and the sliced spring onions.

6 Serve with jasmine rice and some mango chutney.