Fill and boil your kettle. Halve the squash, scoop out the seeds and chop the squash into bite-sized chunks – no need to peel it, although you can if you prefer. Slice the mushrooms. Peel and thinly slice the onions.

Warm 1 tbsp olive oil in a large pan over a medium-low heat. Slide in the onions and fry for 10 mins, stirring occasionally, till softened and browned at the edges.

While the onions fry, make a curry paste. Peel the garlic and ginger and tip them into a small food processor. Separate the coriander leaves and stalks, setting the leaves to one side. Roughly chop the stalks and add them to the processor. Trim the top off the chilli, halving it and scraping out the seeds if you prefer less heat. Add the chilli to the processor (you can leave the chilli out completely for a milder curry). Add 1 tbsp Thai red curry paste and 1 tbsp olive oil. Whizz to finely chop. No food processor? You can chop everything by hand as finely as possible and stir together.

Add the mushrooms, squash and the curry paste to the onions. Cook together for 5 mins, stirring every now and then.

Crumble in the coconut cream and pour in 1 ltr boiling water. Crumble in the stock cube and stir well. Return the pan to the boil, then reduce to a simmer. Partly cover the pan with a lid and simmer for 20 mins. While the curry simmers, trim the courgettes and chop them into chunks.

When the curry has cooked for 20 mins, stir in the courgettes and continue to cook for 20 mins. If you’d like the curry to be a little thicker, use a stick blender in the pan and pulse a few times to blend some of the curry into a purée. Alternatively, ladle a little out into a bowl and use a masher to crush the veg, then stir back into the pan.

Taste the curry and add a pinch of salt or pepper if you think it needs it. Divide the curry between a couple of warm bowls and top with the coriander leaves to serve.