INGREDIENTS
1
Butternut squash
1
Cauliflower
1 tsp
Chillis, dried
1
Bunch Coriander
4
Garlic cloves
1
inch Ginger, fresh
1
Lime
2
Onion
1 cup
Red lentils, dried
2 cans
Coconut milk
500 milliliters
Vegetable stock
360 g
Basmati rice
1
heaped tbsp Curry powder, medium
1 tsp
Curry powder
1 tsp
Garam masala
1 tsp
Turmeric
1 tsp
Cumin, ground
1 tsp
Cumin seeds
3 tbsp
Desiccated coconut
1 tsp
Curry, leaves