Ingredients

Steps

• Heat oil in a heavy-bottomed saucepan and sauté onion, garlic, chilli, red pepper, and spring onions for five minutes.
• Stir in ground coriander for one minute before adding squash, coriander stalks, and tomatoes.
• Cook the vegetable mixture for five minutes.
• Pour in coconut milk and simmer partially covered for 15 minutes until squash is tender.
• Add lemon juice, season with salt and pepper, and garnish with coriander leaves.
• Serve the stew with basmati rice.