Butternut Squash & Peanut Curry

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.