A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
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Ingredients
- 2-3 tbsp vegetable oil
- 2 onions, halved and sliced
- 2 cloves garlic, peeled and sliced
- 2 fresh chillies, deseeded and chopped
- 2 tbsp Steenbergs organic Malay Masala spice blend
- 1 tsp ground turmeric
- 200ml vegetable stock
- 400g tin coconut milk
- 200g butternut squash, peeled & chopped into small chunks
- 1 small cauliflower, broken into small florets
- 150g (or a good mugful) frozen peas
- chopped fresh coriander leaves to serve
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