Step 1

Place a large saucepan over medium heat and add the coriander seeds. Allow them to toast, swirling the pan, for a few minutes until smoky and fragrant. Don’t allow them to burn. Remove them from the heat and grind roughly in a mortar and pestle or spice grinder.

Step 2

Add the oil to the pan and add the spices, including the ground coriander seeds, dried chili, and curry leaves. Stirring constantly, allow the spices to temper in the hot oil until bubbling and very fragrant.

Step 3

Add the chopped onion to the pan and stir. Fry for around two minutes but don’t let the onion brown (lower the heat if necessary). Add the garlic and ginger and cook for a further 2 minutes.

Step 4

Add the chopped tomatoes and stir well. If the onions are starting to stick at this stage, add 3-5 tbsp of water along with the tomatoes to deglaze the pan. Cook, stirring often until the tomatoes are starting to break down and lose their shape – around 5 minutes.

Step 5

Add the cubes of butternut squash and stir to coat in the curry paste. Add the vegetable stock and bring to a simmer. Stirring occasionally, allow the curry to simmer with a lid on for around 10-15 minutes or until the squash is cooked.

Step 6

Once the squash is cooked and the sauce has reduced nicely, add the coconut milk and stir. Lower the heat and allow the curry to simmer for a few moments before removing from the heat.

Step 7

Stir in the coriander and top with the flaked almonds. Serve with steamed basmati rice and/or Rotis.