Peel and deseed the squash, then cut it into bite-sized chunks.
Heat the oil in a large saucepan over a medium-low heat. Add the onion and cook gently for about 10 minutes. Add the garlic and chillies and cook for another couple of minutes. Stir in the curry powder or paste and cook for a minute or two. Now add the squash, with some salt and pepper, and stir well to coat it in the spicy, oniony mixture. Cook for a further 2 minutes or so.
Pour in the coconut milk, stir well and bring to a simmer. Cover and cook gently for 20–25 minutes, stirring carefully every now and then. You want the squash to be perfectly tender and yielding, but not mushy or falling apart. The cooking time will depend on the squash variety.
When the squash is cooked to your liking, taste the curry and add more salt and pepper if needed. Finish with a good spritz of lime or lemon juice. Ladle into bowls and serve with rice and/or naan or flatbreads.
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