Zingy pumpkin curry

Add amchoor – a sweet and sour powder made from dried mangoes – into this pumpkin curry for a lovely tart note. It makes a warming autumnal dish

2 tbsp vegetable oil
2 red onions , chopped
400ml can coconut milk
400g eating pumpkin or butternut squash , cut into 2-3cm pieces (no need to peel)
½ tsp amchoor
1 lime , juiced, plus extra wedges to serve
150g spinach
large handful of coriander , roughly chopped
natural yogurt or vegan alternative, to serve
3 garlic cloves , roughly chopped
15g ginger , roughly chopped
2 tbsp tomato purée
1 red chilli , roughly chopped
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 tbsp vegetable oil

First, make the curry paste. Put all the ingredients in a mini chopper and blitz to a smooth paste. Add a splash of water to loosen, if needed.
Heat the oil in a large flameproof casserole dish or frying pan over a medium heat and cook the onions for 8-10 mins until just beginning to soften. Scrape in the curry paste and cook for another 5 mins, stirring often until the paste has darkened and the oil is starting to split out. Pour in the coconut milk, then swill out the can with 300ml water and add this, too. Bring to the boil, then stir in the squash chunks.
Reduce the heat to a simmer and cook the squash for 6-7 mins, or until the fork-tender. Stir in the amchoor and lime juice, then turn off the heat and stir through the spinach until just wilted. Stir through the coriander, reservinga few leaves. Top with the rest of the coriander leaves and serve with lime wedges and yogurt.