Instructions

1. Finely chop the onion.
2. Heat half the oil in a large pan and cook the mince until it changes colour, then transfer it to a plate. Pour away the liquid from the pan and wipe it out.
3. Heat the remaining oil and cook the onion for 5 minutes, then add the squash. Gently sauté for 5 minutes.
4. Stir in the spices and, after a minute, add the mince and stock. Bring to the boil, then turn down the heat and gently simmer for approx 20 minutes. Don't cover if you want a thick sauce
5. When the squash is tender, add the chopped coriander, season to taste and serve.