Butternut Squash and Pepper Curry with Orange and Coriander

Ingredients

• 60 ml Double Cream
• 30 ml Greek-Style Yoghurt to serve
• 1 piece Orange zest and juice only
• 90 ml Red Wine
• 1 clove Garlic chopped
• 0.5 tsp Chilli Flakes
• 1 tsp Coriander Seeds crushed
• 1 tsp Cumin Seeds crushed
• 3 pods Cardamom Pods crushed
• 1 pinch Salt to taste
• 1 pinch Black Pepper freshly ground, to taste
• 2 tbsp Coriander fresh, chopped
• 15 ml Olive Oil
• 0.5 piece Onion sliced
• 0.5 piece Red Pepper seeds removed and chopped
• 200 g Butternut Squash peeled, seeds removed and chopped