This recipe is a bit akin to chicken curry. We've just used pork, and smuggled some butternut squash into the creamy sauce, along with a shot of coconut milk to make it extra scrumptious! We're serving the dish with rice, cashew nuts and apple. The recipe is designed for two days, so remember to save the leftovers for easy dinner tomorrow. Enjoy!

Directions

1. Cook the rice according to the packet.

2. Peel and halve the butternut squash and remove the seeds, then dice it. Dice the onion as well. Sweat onion and butternut squash in some olive oil in a pot or deep pan along with curry for a couple of minutes. Add water and coconut milk and stir well.

3. Peel the ginger, grate on the fine side of a grater and add to the sauce. Let the lot boil for 10-15 minutes, until the butternut squash is tender. Meanwhile, ready the pork.

4. Cut pork chops into bites – remembering to wash hands and utensils afterwards. Sear on a pan with some olive oil until browned, but not cooked through. Then remove the pan from the heat.

5. Blend the sauce with a hand blender – on a low speed setting, so it doesn't sputter more than absolutely necessary! Season with salt and pepper to taste, and thicken with some corn flour mixed with water, if necessary. If the sauce is too thick, add a splash of water instead. Add pork and peas and let the lot simmer until the pork is cooked through, but by no means dry.

6. Rinse and dice the apples and serve the yummy curry with piping hot rice, cashew nuts and diced apple on top. Enjoy!

Tip

Tasks for younger kids in the kitchen: Let your kids dice butternut squash and apples.

Extra flavour: If you want a bit more power to the dish, you can swap the curry powder for red or green curry paste. But fare gently! Curry pastes are quite different, so add just a little at a time!