• Boil a pot of salted water for the rice.
• Add the rice and cook for 10-12 mins. 
• Drain in a sieve and pop back in the pot. 
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a large pot over high heat with a drizzle of oil.
• When hot, add the butternut squash along with with a pinch of salt and pepper. 
• Fry, stirring only every so often, for 5-7 mins.

• Meanwhile, trim and thinly slice the scallion.
• Halve the lemon.
• Halve the chilli and discard the core and seeds. Finely chop.

• Lower the heat of the pot to medium-high.
• Add the prawns and chilli (use less if you don't like spice).
• Season with salt, pepper and a squeeze of lemon juice—all to taste.
• Fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

• Pour the chopped tomato into the pot.
• Cover and simmer for 8-10 mins.
• When the curry has 2 mins of cooking time remaining add the garam masala.
• Season to taste with salt, pepper and sugar.

TIP: Add a splash of water to loosen the curry if required.

• Serve your prawn and butternut squash curry alongside the rice.
• Top with the sliced scallion.
• Finish with a final squeeze of lemon juice.