This is a mild and delicious curry. Serve with a side of fluffy rice!
Prepare all ingredients.
Place the chillies, spring onions, garlic, lemon juice, soy sauce, sugar, ginger and herbs in a food processor and blend until smooth. Mixture should resemble a thick paste. Set aside.
Place the squash pieces in a large pan and cover with stock. Boil for approximately 25 minutes until the squash is tender.
In a non-stick frying pan add the oil and then thepepper and curry paste. Sauté over low heat for approximately 2 minutes, now add the coconut milk and simmer gently for another 4 minutes. Add this mixture to the squash mixture and cook for a further 10 minutes or until sauce is reduced and creamy.
This curry is also delicious if you add cooked chickpeas. Flavorful and delicious but watch out: Coconut is high in saturated fats despite being a vegetable.