3 x garlic cloves
2cm chunk of ginger
2 x onions
1/2 butternut squash
1 tin of coconut milk
500ml stock (chicken or veg)
4 x tsp curry powder
4 x tsp soy sauce
Finely chop garlic, ginger and onions and pan fry with a dash of oil.
Boil/steam carrots and butternut squash and once cooked add to pan.
Add coconut milk and stock and blend.
Gradually add curry powder and soy sauce – you may need to add more.
Add more water if too thick and chillies for more of a kick!
Serve with choice of protein, rice and salad.