Farfar’s butternut squash curry

Ingredients – serves 2

• 400 gm butternut squash
• 1 can chick peas or red beans or equivalent of cauliflower
• 1 onion
• 1 tbs oil
• 2 cloves garlic
• thumb size ginger
• 1 tsp tumeric
• 1 tsp coriander
• 2 cardamoms
• lemon grass 1-2 stalks (optional)
• 1 chilli finely chopped
• 1 veggie stock cubes + ~ 125ml water
• 200 ml coconut milk
• 1 tbs lemon juice
• half tbls mustard seeds
• half handful fresh coriander (optional)

Cook butternut until soft. (in microwave with water or oven with oil) Soften onion in oil in frying pan. Blend garlic, ginger, lemon grass, add to onion, add all spices. Add butternut, chick peas and stock, lemon and simmer for a few minutes. Add coconut milk, add mustard seeds. Just before serving add fresh coriander roughly chopped.