Heat the oil in a pan. Sauté the onions, garlic and ginger. Add the curry paste, cook for approx. 3 mins. Add the squash, apples and pepper, cook for approx. 2 mins. Pour in the squash puree with the coconut milk and water, season with salt, bring to the boil, reduce the heat, cover and simmer for approx. 30 mins.
Plate up the curry, garnish with the spring onions and coriander.