1. Bring the oil to temperature in a sturdy saucepan. Throw in the onion, garlic, chilli, red pepper and spring onions. Allow to cook gently until soft, approximately five minutes.
2. Stir in the ground coriander and cook for a minute, then add the squash, coriander stalks, and tomatoes. Cook for a further five minutes.
3. Pour in the coconut milk and let simmer, partially covered, for fifteen minutes or until the squash becomes tender.
4. Stir in the lemon juice, season with salt and freshly ground black pepper to taste, and sprinkle with coriander leaves. Serve alongside white or brown basmati rice.