Prawn, butternut and mango curry

THIS recipe is from the BBC Good Food Magazine and was in a special healthy eating section. I am a big fan of prawns- I think I could eat them every day- and I also love mango, so it seems like the perfect recipe for me. It is easy to do and makes a good low calorie mid week supper.

What you will need:
200g butternut squash, deseeded, peeled and cut into bite-size pieces
75g quick-cook brown basmati rice
1 tbsp rapeseed oil (I used vegetable oil)
1 onion, finely chopped
1cm piece ginger, peeled and finely chopped
1 garlic clove, finely sliced
1 lemograss stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
1/2 red chilli, deseeded and finely chopped
1/2 tsp tumeric, ground cumin and ground coriander
1/2 ripe mango, peeled, stoned and cut into chunks
200g spinach
150ml vegetable stock (or  water)
150ml low-fat coconut milk
175g raw king prawns
1 tsp low-salt tamari or soy sauce
Juice 1 lime
2 tbsp finely chopped coriander

1. Heat oven to 200C/ 180C fan/  gas 6. Tip the squash into a non-stick roasting tin and roast for 15 to 20 minutes or until almost soft. Remove and set aside.
2. Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for two minutes until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices and cook for three minutes.
3. Stir through the mango and roasted squash, then add the spinach  and pour over the the stock and coconut milk. Gently stir to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to melt.
4. Add the prawns and stir. Once the prawns are pink through (about three mins), remove the lemongrass and discard. Add the soy sauce, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or soy sauce if needed. Serve with the rice.