Ingredients

2-3 tbsp

vegetable oil

onions, halved and sliced

2 cloves

garlic, peeled and sliced

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

A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.

Method

Heat the oil in a heavy bottomed pan or frying pan, add the onions and cook until soft and golden (about 10 mins). Add the ginger and chilli and cook for a further 5 minutes. Finally add in the Malay Masala and turmeric and cook for a couple of minutes until you can smell the spices.
Add the coconut milk and stock, stir well and bring to a simmer.
Add the chopped butternut squash and cook for 10 minutes until soft, then add the cauliflower florets and cook for a further 5 minutes. Finally add in the peas and simmer until cooked.
Sprinkle with fresh coriander or for an additional garnish, fry mustard seeds and curry leaves in a little oil so that they 'pop', then pour over the curry and serve with steamed rice.