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3 cloves of garlic
nice chunk of ginger

olive or sunflower oil
1 onion
3 green chillies
1 large or 2 small butternut squashes
decent handful of green beans
1 tin of coconut milk
big handful of fresh coriander

change the above for whatever
you want. it’s your curry.

2. Peel the ginger and garlic and chop them finely. Then deseed the chillies (save the seeds to grow more chillies!) and chop them finely as well.

3. Chop the onion, peel and seed the squash (save the seeds to grow more squashes!) and top and tail the beans.

4. Fry the onion in the oil on a medium heat until soft, then add the spices. Fry for a minute or two (it will absorb the oil), but don’t let it burn. At the last minute chuck in the garlic, ginger and chillies, stir it around, and then add the squash and the beans, and then the coconut milk.

5. Once the coconut milk is bubbling,
turn the heat down and let it gently simmer until the vegetables are cooked the way you like them. Add salt and pepper to taste, and chuck in the fresh coriander.

6. Eat with rice and/or flatbreads. Oh, and have a beer with it, for pity’s sake.