Squash, Coconut and Chilli Curry recipe - River Cottage

Ingredients

• 800g–1kg squash, such as Crown Prince, butternut or kabocha
• 2 tablespoons sunflower oil
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2–4 mild or medium red chillies, deseeded and sliced
• 1 good tablespoon of your favourite curry powder or paste, or to taste
• 400ml tin coconut milk
• A squeeze of lime or lemon juice
• Sea salt and freshly ground black pepper