Selma's Table

Butternut Squash with a Spicy Coconut Sauce

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4 servings INGREDIENTS
1 butternut squash
1 small aubergine/eggplant
2 long red chilies, halved and deseeded if you wish to cut down on the heat (I did)
2 inch chunk of ginger peeled and sliced roughly
2 cloves of garlic peeled
4 bulbs from the stalks of lemon grass,
3 banana shallots or use 6 normal sized ones, peeled and halved
4 tsp of lime juice and 8 tsp of tamari sauce (this is a substitute for fish sauce so if you are not vegan or vegetarian, use 4 Tbsp of fish sauce)
1 or 2 Tbsp water
1 tin of chopped tomatoes
3 Tbsp of coconut milk powder in 1 cup of warm water. Or use half a tin of coconut milk
Handful of chopped coriander leaves
Steamed Jasmine rice and lime wedges to serve