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.

Pour 1 tbsp oil into a large pan and bring to a medium-low heat. Slide in the onions and fry for 10 mins, stirring occasionally, till softened and brown 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 from their stalks (save the leaves for later). Roughly chop the stalks and add to the processor. Trim the top off the chilli and add it to the processor (for a milder curry you can halve the chilli and scoop out the seeds and white pith, or leave the chilli out entirely) along with 1 tbsp Thai red curry paste and 1 tbsp oil. Whizz to finely chop. No food processor? Simply chop everything as finely as possible and stir together.

Add the mushrooms, chopped squash and the curry paste to the onions. Cook for a further 5 mins, giving everything a good stir 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 and then reduce to a simmer. Partly cover with a lid and simmer for 20 mins. While the curry simmers, trim the courgettes and chop them into chunks.

Once the curry has had 20 mins, stir in the courgettes and cook for a further 20 mins. If you like your curry a little thicker, use a stick blender and pulse a few times to blend some of the curry into a purée. Alternatively, scoop out a few ladlefuls of the veg and use a masher to crush them, then stir them back in.

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