Keralan-Style Squash Curry With Lime & Chilli Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your butternut squash cubes to a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until tender and golden

Boil half a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add your coriander seeds and fennel seeds and cook for 1-2 min or until fragrant and toasted

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer to a food processor and reserve the pan for later

Peel and roughly chop your shallot[s]

Roughly chop your tomato[es]

Peel (scrape the skin off with a teaspoon) and roughly chop your ginger

Peel and roughy chop your garlic

Trim, then chop your green beans in half

Add the chopped shallot, tomato, ginger, garlic and your ground turmeric to the food processor with the seeds

Add a pinch of salt and pepper and blitz until smooth – this is your spice paste

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut stock

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Add the spice paste and cook for 4-5 min or until fragrant

Once fragrant, add the halved green beans and coconut stock and cook for 6-8 min or until thickened to a curry-like consistency

Once thickened, add the roasted butternut squash cubes – this is your Keralan-style squash curry

Meanwhile, zest half your lime[s], then cut in half

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Add the lime zest and half the chopped chilli (save the rest for garnish!) to the cooked rice and give it a good mix up – this is your lime & chilli rice