Butternut massaman curry

Method

1. Melt the coconut oil in a saucepan over a medium heat, add the curry paste and fry for 1 minute, then stir in the coconut cream. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2-3 minutes until lightly coloured.
2. Pour in the stock or water, add the fish sauce (if using), bay leaves and honey, then cover and simmer for 25 minutes until the vegetables are soft and the sauce has reduced.
3. Remove from the heat, stir in the sugar snap peas and spinach, then cover with a lid or foil and leave to stand for 2 minutes. The heat of the curry will cook them lightly.
4. Sprinkle the curry with the crushed almonds and coriander, then serve on its own or with brown rice on the side to soak up the rich sauce.