Butternut Squash and Red Pepper Korma

YUMMM :)

The stock:
The seeds and skin of one butternut squash
2 stalks of celery
1 Carrot
The skin and trimmings of the onion (don't use the papery bits!)
Fennel, Corriander and Cumin seeds.
Cinamon
Salt

To make the stock, simply add all cold water to all of these things and allow to boil for half an hour. You can taste the water to check the taste, it should be deep but sweet and spiced.

The curry:
Ghee
1 White Onion, diced
4-5 cloves diced garlic
Diced ginger- about a wedge? How much is a wedge?
1 Diced small birds eye chili, a dried one is preferable in this dish
1 Butternut squash, seeded, peeled and diced into largeish chunks.
2 Red peppers, sliced
A Korma Spice blend- blend your own, or buy one if you're lazy
The Stock (see above)
A bay leaf
Coconut milk
1 Fresh Lime
Roughly chopped coriander and toasted cashew nuts to finish

Right.....
Fry the onion in ghee with the garlic, ginger and chili until the onion has softened.
Cover with a lid to do this and let the onions sweat in their own juices slightly.
Add the diced pumpkin and peppers, and 3-4 tablespoons of your Korma spice blend.
Stir it good'n'proper. Add the stock until the vegetables are just about covered, add the lid and allow to simmer- add a bay leaf. Add more spices if you don't think you've used enough.
Once this has boiled down add coconut milk and again, leave to simmer. This is a good time to add some fresh coriander as it tastes very different when it has been allowed to cook a little in comparison to when it is used as a fresh garnish.
When the curry is a consistency you're happy with, add the juice of half a lime. This is really important to bring forth all the flavour! Don't miss out on the lime, and don't use lemon instead.

Serve with rice. Top with freshly chopped coriander and toasted cashew nuts. (Almonds would be nice, and you can get away with pecans)