Butternut squash and red pepper curry

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Butternut squash and red pepper curry

Cook in a large frying pan
1 tbsp sunflower oil 1 small onion, sliced 1 garlic clove, crushed 20g fresh ginger, grated 1 red chilli, sliced 2 tsp curry powder 1 tsp garam masala	Fry the onion gently with the spices until soft, 2 to 3 minutes.
½ butternut squash, diced 1 red pepper, diced 2 tomatoes, diced	Add the squash, pepper and tomatoes, fry for a further 2 to 3 minutes
150 ml coconut milk 1 lime, juiced 150 ml boiling water	Add the liquids and simmer for a further 10 mins
100g fine beans, halved	Add the beans and continue simmering until the squash is tender about 10 mins
1 tbsp coriander leaves, chopped	Stir in and serve