To make the curry paste: put the onion, garlic, ginger, chilli, tumeric, salt, lime juice (if using) and olive oil in a blender and puree until a smooth paste.
Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.
Prepare the other vegetables by washing and chopping into quick-to-cook chunks.
Put the paste into a large pan or wok and fry gently, stirring, for 2 minutes.
Add the vegetables and stir, to coat them with the paste.
Add the coconut milk and mix well.
Cook gently, uncovered for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally, to prevent burning and uneven cooking. Add more water if the sauce gets too dry, before the vegetables are cooked.
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How much olive oil is required to make the paste?
by marie2day on Wed Jan 20 2010 reply to this comment
Delicious - went down well with all even the fussy (where's the meat)one
by Rhubarb Fool on Wed Nov 4 2009 reply to this comment