- 1 butternut pumpkin, peeled
- 800ml vegetable stock
- 2 garlic cloves
- 1 ginger, thumb sized piece
- 1 fresh chilli
- 1 teaspoon turmeric
- 4 spring onions
- 4 dried kaffir lime leaves
- ½ bunch coriander
- 1 tablespoon sesame oil
- 1 tablespoon tamari
- 400ml canned coconut milk
- 1 large sweet potato, cut into cubes
- half cauliflower
- 1 broccoli
- Chop the neck of the butternut pumpkin, peel and grate either by hand or with a food processor.
- Add vegetable stock and grated butternut pumpkin to pan bring to the boil then allow it to simmer.
- In a food processor add garlic, ginger, chilli, turmeric, spring onions, kaffir lime leaves, coriander, sesame oil and tamari. Blitz into a smooth paste.
- Add paste and coconut milk to pan.
- Peel and chop the remaining butternut pumpkin and sweet potato. Leave to simmer until the pumpkin is tender.
- Chop cauliflower and broccoli into florets and add cauliflower to pan. When the cauliflower is almost tender add the broccoli.
- Garnish with coriander leaves.