Butternut Squash Curry
You will need

• One large butternut squash ,peeled and diced into about 1 cm pieces
• Three garlic cloves, peeled and grated
• One red chilli, deseeded and finely chopped
• Two bay leaves
• One tablespoon of turmeric powder
• One teaspoon of cumin powder
• One teaspoon of garam masala
• One teaspoon of chilli powder
• One teaspoon of freshly ground cardamom seeds, If you don't have this I would use a teaspoon of lemon zest
• One red pepper thinly sliced
• Two fresh chopped tomatoes
• A pinch of sugar
• One tablespoon of freshly chopped coriander
• One chicken stock cube, dissolved in 300ml boiling water
• Two tablespoons of tomato puree
• 400ml can of coconut nut milk
• One large leek, cleaned and thinly sliced, Use the white park of the leek only

Start by frying your thinly sliced leek in a saucepan and sweat down for 2-5 minutes, Add your garlic, red chilli and bay leaves and allow to infuse the oil for a minute or so add a splash of water if the garlic is sticking to the saucepan.
Add your diced butternut squash , peppers and spices alongside with two tablespoons of tomato puree and cook for 2-3 minutes add a touch of water so the spices don't burn.
Add your freshly chopped tomatoes and a can of chopped tomatoes with a pinch of sugar.
I like to use both fresh and tinned tomatoes while I'm cooking, the fresh ones will obviously add a great amount of freshness to any dish, but the tinned had a lovely sweetness to any dish, the sugar will draw out the sweetness even more.
Add your chicken stock and allow to simmer for 30-35 minutes, just until the butternut squash is cooked though, but don't allow it to become very soft.
At the last 5 minutes or so of cooking add 400ml of coconut milk and remember to remove your bay leaves, Check for seasoning , I like to garnish this curry with chopped roasted cashews and serve with rice and naan bread.