INGREDIENTS
800
gram/28 oz butternut squash
400
ml/1 1/2 cup coconut milk
1
pc vegetable stock cube
2
pcs garlic cloves
150
ml/10 tbsp fresh coriander, chopped
1
pc red onion
1 pinch
cayenne pepper
1
pc chili fruit
1 tbsp
lime juice
olive oil to fry in