Prawn and Butternut Squash curry

Serves 4

Ingredients:

• 1 onion
• 4 cloves of garlic
• 200g big raw prawns (2 for 1 at Sainsburys at the moment http://www.mysupermarket.co.uk/sainsburys-price-comparison/Frozen_Fish_And_Seafood/Sainsburys_Taste_the_Difference_Raw_Jumbo_King_Prawns_225g.html)
• 1 large-ish butternut squash
• 1 courgette
• 1/4 tsp turmeric
• 2 x 400ml tins of coconut milk (the best you can find)
• 2tbsp curry paste to your own taste - mild, medium or hot
• 2 fresh red chillies
• Handful fresh coriander

Peel and cut the butternut squash into 1.5cm (approx) cubes.  Toss into a roasting tray with approx 1tbsp olive oil and a sprinkling of pepper and salt.  Roast at 200 degrees for 20 mins.  Then dice the courgette to a similar size, chuck that in with the butternut squash, toss everything together, and roast for a further 10 mins.

(NOTE:  Don't try and stir the butternut squash around in the roasting pan too much or it'll break down and turn to smush!  You want them to be decent chunks in the curry.)

Finely slice (not dice) one onion and crush the garlic - sauté these gently in a deep wok/frying pan for 5 mins.  Add the turmeric and curry paste and stir in for a further minute.

Add the butternut squash and courgette and tip in the two tins of coconut milk.  Stir well and let this simmer for approximately 20 minutes, stirring occasionally.

Add the prawns (ensure they're defrosted if you bought frozen ones) and cook in the sauce for 5 minutes until cooked through.

Slice the chillies and throw most of them in, reserving some for serving, along with the chopped coriander (leaves and stalks).

The sauce should be light in colour and quite milky, best to serve in a bowl!

Served with fluffy basmati rice and some naan bread or chapatis to soak up the sauce.

Enjoy!