25 g (1 oz) butter
1 onion, chopped
2 butternut squash, about 400 g (13 oz), peeled, deseeded and diced
2 garlic cloves, finely chopped
3.5 cm (12 inch) piece of fresh root ginger, peeled and finely chopped
1 mild red chilli, to taste, deseeded and finely chopped
4 tablespoons korma curry paste
150 ml vegetable stock
8 plum tomatoes, about 625 g (14 lb) in total, halved
50 g (2 oz) creamed coconut, crumbled
salt and pepper
roughly chopped coriander, to garnish


1.Preheat the slow cooker if necessary. Heat the butter in a large trying pan, add the onion and fry until softened.
2.Stir in the butternut squash, garlic, ginger and chilli and cook for 2-3 minutes. Mix in the curry paste and cook for 1 minute to release the curry flavour.
3.Stir in the stock and bring to the boil. Transfer the mixture to the slow cooker pot.
4.Arrange the tomatoes, cut side uppermost, in a single layer on top of the squash, then sprinkle with the coconut and a little salt and pepper.
5.Cover with the lid and cook on low for 5-6 hours or until the squash is tender and the tomatoes are soft but still holding their shape.
6.Spoon into bowls, sprinkle with roughly chopped coriander and serve with plain or Quick Pilau Rice (see below) and warmed naan bread, if liked.
7.FOR QUICK PILAU RICE TO ACCOMPANY THE CURRY, rinse 225 g (72 oz) basmati rice with cold water several times, then drain.
8. Heat 15 g (2 oz) butter and 1 tablespoon sunflower oil in a large frying pan, add 1 chopped onion and fry until softened.
9.Stir in 1 dried red chilli, 1 cinnamon stick, halved, 1 teaspoon cumin seeds, 1 bay leaf, 6 crushed cardamom pods, 2 teaspoon ground turmeric and some salt.
10.Pour on 475 ml (16 fl oz) boiling water, cover with a lid and simmer gently for 10 minutes.
11. Take off the heat and leave for 5-8 minutes - don't be tempted to lift the lid until ready to serve - then fluff up with a fork and spoon on to plates.

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