SERVES 4
Preparation: 10 minutes
Cooking: 35 minutes
1 onion, chopped
2 cloves garlic
1-inch/2.5-cm piece fresh lemon grass, chopped
1-inch/2.5cm piece fresh ginger, peeled and chopped
¼ - ½ chilli, de-seeded and chopped, or ¼ tsp chilli powder
½ tsp turmeric
splash of soy sauce
juice of 1 lime
1 butternut squash, de-seeded and diced
2 sweet potatoes, diced
1 can coconut milk
oil
salt

1 Put the onion, garlic, lemon grass, ginger, chilli, turmeric, soy sauce, lime juice, oil and salt in a blender and puree to make a paste.

2 Heat the paste in a pan or wok, stirring, and cook for a couple of minutes before adding the squash and sweet potatoes. Turn them round to coat with the curry flavours.

3 Next, pour in the coconut milk and mix well.

4 Cook gently, uncovered, for 25-30 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally so that the mixture does not  burn. You may need to add a little water from time to time (or more lime juice) to prevent the sauce becoming too dry. Serve with naan bread.