SpiceTheWorld

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Ingredients

600 g Butternut Squash peeled, deseeded and diced

1 tablespoon Coconut Oil

1 Onion finely chopped

4 Cloves Garlic minced

1 teaspoon Ginger grated

2 tablespoon Curry Powder

1 teaspoon Paprika

1 teaspoon Thyme

½ litre Coconut Milk

½ litre Vegetable Broth

½ teaspoon Cayenne Pepper

1 teaspoon Sea Salt

2 tablespoon Cilantro Leaves

Method

Heat oil in a large saucepan on medium-high.

Add onion, garlic and ginger.

Cook until onion is soft, about 3 minutes.

Stir in curry powder, paprika and thyme.

Cook for 1 minute.

Stir in squash, coconut milk, vegetable broth.

Bring to boil, Cover and reduce to a simmer on low heat.

Cook for 15 minutes until squash cubes are tender.

Stir in pepper, salt and cilantro.

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