1 tbsp coconut oil
6 shallots onion peeled and finely chopped
1 medium butternut squash peeled, deseeded and chopped (or other pumpkin)
2 cm piece of ginger grated
½ tsp cumin and Garam Masala
½ tsp coriander and turmeric
½ tsp paprika
4 cardamom seeds
pinch fennel seeds and 1 whole chilli
1 Ltr water
50g creamed coconut
Black pepper and sea salt
Method
Heat the coconut oil in a large saucepan and cook the shallot until softened
- Add spices cook for 5 mins.
- Add butternut squash, 5 mins.
- Add remaining ingredients and simmer for 20-30 mins until tender
- Remove chilli and blend until smooth
- Season to taste
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