Peel and slice the onion and garlic, slice up the carrot, and cut the squash into 5mm chunks. Peel and finely grate the ginger.
Heat the oil in a large saucepan over a medium heat, then add the onion, garlic, carrot, ginger and dried chilli. Pop the lid on and cook, stirring occasionally, until all the vegetables are soft, cooked through and lightly golden.
Add the butternut squash, tomato purée and curry paste, then shred in the turkey, and stir well, making sure everything is well coated. Add the chopped tomatoes and season with sea salt and black pepper.
Pour in the hot stock and bring to the boil, then reduce to a simmer and cook for 15 minutes. Now add the basmati rice and simmer for a further 10 minutes, until the rice is cooked. Season to taste, serve in big bowls and pick over the coriander leaves to garnish.