Coconut curry

I first got inspired to make this dish during Lent, when I decided it was time to give up meat for a while. As was my routine, every university day, I would treat myself to lunch at Planet Organic. It was there that I purchased coconut curry. The spices woke me up, it was so fragrant, it was like eating perfume!

The vegetables

1kg of vegetables as below (I used a ready prepared vegetables for soup mix (600g) and 480g prepared carrot, broccoli and cauliflower)

200g Butternut squash
125g Parsnips
125g Leek
150g Potatoes
120g carrot
120g broccoli
120g cauliflower

The spices

1 tbsp caraway seeds
1 tbsp cumin seeds
10 cardamom pods
1 tbsp ground coriander
1/2 tsp ground turmeric

Butter, ghee or vegetable oil
450ml Vegetable stock
1 can of Coconut milk
Water as needed

Method

1. Heat up the oil, butter or ghee then add the spices and fry until fragrant.
2. Add the vegetables and allow to fry slightly before stirring. This caramelises them for extra flavour.
3. Add the stock and coconut milk, bring up to boil and allow to simmer for 15 minutes.

Lusciously simple. Serve with rice.