Butternut squash curry (West African-style)

Ingredients

• 1 medium butternut squash (about 1.2 kg), peeled and cubed
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 tbsp tomato purée
• 1 tin (400 g) chopped tomatoes
• 1 tin (400 ml) coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp chilli powder (or to taste)
• 1 vegetable stock cube
• Salt and pepper
• Fresh coriander, chopped
• Cooked rice, to serve

Method

1. Heat oil in a large pan. Soften onion for 5 minutes until golden.
2. Add garlic, ginger, all the spices and the tomato purée. Stir 2 minutes until fragrant.
3. Tip in the chopped tomatoes, coconut milk and stock cube. Bring to a simmer.
4. Add the butternut squash. Cover and simmer on low for 25-30 minutes, until the squash is tender.
5. Season to taste. Scatter fresh coriander.
6. Serve over rice.

Tip: For extra richness, stir in a handful of peanut butter at the end. Many West African curries do.