Creamy vegetable curry

Ingredients:
1 onion, peeled and coarsely chopped
1 clove garlic, peeled and crushed
1 inch (2cm) fresh ginger root, grated
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cumin
Chilli powder to taste
6 cauliflower florets, washed and halved
2 oz (50g) French beans, trimmed and halved
½ large butternut squash or 1 whole acorn squash, peeled and cubed
1 2/3 cups (400ml) coconut milk

Method:
Heat the oil in a large frying pan and fry the onion and garlic over low heat for about 5 minutes until soft. Add the ginger and spices and stir 1-2 minutes more.

Add the cauliflower, beans and squash to the pan and stir to coat with the spices. Pour in the coconut milk, stir, cover, and simmer for 25-30 minutes or until the vegetables are tender.