for 4 person

Curry tahini sauce

a little	oil, for frying
2	red onion, sliced
2	garlic clove, roughly chopped
1 tbsp	red curry paste
4 dl	coconut milk
2 dl	vegetable bouillon
2 tbsp	tahini (sesame paste) (sesame paste)
½ tsp	salt

Squash

2	squash (e.g. Delicata), halved, deseeded, sliced
2 tbsp	olive oil
¼ tsp	salt
2 tbsp	plain yoghurt
½ bunch	coriander, roughly torn

How it's done

Curry tahini sauce

Heat the oil in a casserole dish, sauté the onions and garlic, add the curry paste, cook over a medium heat for approx. 2 mins. Pour in the coconut milk, stock and tahini, season with salt, bring to the boil then simmer for approx. 2 mins.

Squash

Add the squash to the sauce, drizzle with oil, season with salt. Place the lid on top of the casserole dish.

Cook for approx. 50 mins. in the centre of an oven preheated to 180°C. Remove the dish from the oven. Mix the squash with the sauce. Top with the yoghurt and coriander.

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