I first got inspired to make this dish during Lent, when I decided it was time to give up meat for a while. As was my routine, every university day, I would treat myself to lunch at Planet Organic. It was there that I purchased coconut curry. The spices woke me up, it was so fragrant, it was like eating perfume!
1kg of vegetables as below (I used a ready prepared vegetables for soup mix (600g) and 480g prepared carrot, broccoli and cauliflower)
200g Butternut squash
1 tbsp caraway seeds
1 tbsp cumin seeds
10 cardamom pods
1 tbsp ground coriander
1/2 tsp ground turmeric
Butter, ghee or vegetable oil
450ml Vegetable stock
1 can of Coconut milk
Water as needed
1. Heat up the oil, butter or ghee then add the spices and fry until fragrant.
2. Add the vegetables and allow to fry slightly before stirring. This caramelises them for extra flavour.
3. Add the stock and coconut milk, bring up to boil and allow to simmer for 15 minutes.
Lusciously simple. Serve with rice.