Recipe Inspiration

Ingredients...

60g olive oil

300g onion, diced

40g garlic puree

40g ginger puree

40g chilli puree

20g Essential Cuisine South Indian Style Seasoning

1000g coconut milk

40g Essential Cuisine Asian Aromatic Base

500g butternut squash, cut into large chunks

800g chickpeas, drained

400g plant based small chunks

400g baby spinach

60ml lime juice

Spring onion, red chilli, coriander and toasted pumpkin seeds to garnish

Method...

1. In a large heavy based pan, heat half the oil and add the onion, garlic, ginger and chilli paste. Sautéing until soft.
   
   
2. Add the Essential Cuisine South Indian Style Seasoning, frying for a further minute. Then add the coconut milk and Essential Cuisine Asian Aromatic Base. Bring to the boil and simmer for 20 minutes.
   
   
3. In another large pan add the remaining oil, put on a high heat then add the butternut squash and chunks. Fry until lightly caramelised on the edges.
   
   
4. Add the chickpeas and continue cooking until the squash is tender.
   
   
5. Just before serving add the spinach and lime juice.
   
   
6. Check the seasoning.
   
   
7. Serve with sticky rice and garnish with the spring onion, chilli, coriander and seeds.