Ingredients
500g butternut squash, diced (1 small butternut squash)
2 small-medium sized onions, chopped
a few leafy (inner) celery stalks, sliced
1 red medium-hot chilli pepper, sliced thinly
1 teaspoon grated ginger root
3 generous tablespoons balti curry sauce
160ml Thai coconut milk
1.25 vegetable stock
2 tablespoons maple syrup, optional
pinch of cardamon, optional
fresh coriander for garnish, optional
salt
Preparation
