First, open all windows and doors. You’ll appreciate this in five minutes when you start to toast the coriander, cumin and chili pepper in a small skillet. Careful not to burn. When the aroma is strong (or you start coughing), remove from heat and transfer to a mortar and pestle, or a molcajete (a big, coarse, stone mortar and pestle). Grind. Set aside.
Heat the olive oil in a big cast iron skillet over high heat. Add the onions and saute until translucent. Add the garlic, ginger and all spices and seasonings. Turn the heat down to medium-low. Stir well and saute for a couple minutes until garlic is golden.
Add the can of tomatoes (do not strain out the juice) and simmer covered for about five minutes. Add the coconut milk, stir well, and and simmer again, covered, for about five minutes or until the tomatoes melt into a thick, rich sauce (see picture below). Taste test and add salt and pepper as needed.
Add in the squash, cover and simmer for about 45 minutes over low heat, or until the squash is tender and begins to fall apart.
Add in half the parsley and stir in well.
Serve garnish with parsley and a dollop of plain yogurt or sour cream if you have some (to help cut the spice!). Really delicious!