Why not add a bit of colour and spice into your life when it is getting so cold and gloomy?! Lovely prawns courtesy of my dad now I am home.
butternut squash, onion, ginger, garlic, lemongrass, chilli, turmeric, ground cumin, tinned mango, ground coriander, vegetable stock, coconut milk, prawns, soy sauce, lime, rice, oil
25 mins (serves 4)
Start by peeling a cutting up a butternut squash into cubes and whacking it in the oven at 180C for about 15-20 minutes or until soft. Now put the rice on to cook, the beauty of this curry is that it takes as long to make as rice takes to cook. Heat the oil and gentry fry a chopped onion, once soft add 2 cloves of garlic, one bashed lemongrass stalk, 1/2 tsp red chilli flakes, 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp ground coriander and and a cube of grated ginger cook until all mixed together and it is starting to smell really tasty. Shake the can of coconut milk then add to the onions, with 150ml of vegetable stock and bring to the boil. Now add a drained tin of chopped mango, 250gm frozen prawns, a splash of soy sauce, the butternut squash and a good squeeze of lime (or serve with a wedge), serve with rice and enjoy!