This is a mild and delicious curry.  Serve with a side of fluffy rice!

1 small red chilli, seeded and finely sliced
4 spring onions, finely sliced
2 garlic cloves, peeled and crushed
2 teaspoons ground cilantro
½ teaspoon cumin
1 teaspoon paprika
1 tablespoon olive oil
1 (14 ounce) can of coconut milk
1 medium butternut squash, peeled and diced into small chunks
1 red pepper, deseeded and cut into strips
1 inch fresh stem ginger, grated
2 tablespoons soy sauce
1 teaspoon brown sugar
1 tablespoon lemon juice
5 cups of vegetable stock

Prepare all ingredients. 

Place the chillies, spring onions, garlic, lemon juice, soy sauce, sugar, ginger and herbs in a food processor and blend until smooth.  Mixture should resemble a thick paste.  Set aside.

Place the squash pieces in a large pan and cover with stock.  Boil for approximately 25 minutes until the squash is tender. 

In a non-stick frying pan add the oil and then the curry paste.  Sauté over low heat for approximately 2 minutes, now add the coconut milk and simmer gently for another 4 minutes.  Add this mixture to the squash mixture and cook for a further 10 minutes or until sauce is reduced and creamy.