Coconut, Butternut Squash Curry - cooking recipe

Ingredients

2 tablespoons sunflower oil
2 red onions, cut into wedges
2 garlic cloves, crushed
1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks
1 tablespoon Thai red curry paste
1 (14 ounce) can coconut milk
3/4 pint vegetable stock
1 stalk lemongrass
1 lime, juice of
8 ounces baby spinach leaves
1 bunch fresh coriander, roughly chopped

Preparation

Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
Add garlic and squash.
Cook over a medium heat for 3-4 minutes.
Stir occasionally.
Stir in the coconut milk, curry paste and stock and bring it all to the boil.
Add the lemon grass, reduce the heat and cover the pan.
Allow to simmer for 25-30 mins or until the squash is tender.
Remove the pan from the heat and stir in the coriander, lime juice and spinach.
Serve immediately, ideally with rice.