• -Paste
• 1tspground coriander
• 1tsp chilli powder
• 2tspturmeric
• 2stalks lemongrass (chopped) or 2 tsp puree lemongrass
• 5cloves garlic
• 5cm piece of ginger
• 2shallots
• 4chillis (Seeded)
• Handful of coriander
• -Main
• 1tbspcoconut oil
• 1can coconut milk
• 1ltr veg stock
• 1cupshiitake mushrooms
• 1cupbaby sweetcorn
• 1cupmange tout
• 1cuppurple sprouting broccoli
• 1cupcooked butternut squash
• 3sliced spring onions
• 3tbspsoy sauce
• 1tbspcoconut sugar
• 2-3 sheets of rice noodles
• Sesame seeds to garnish

Instructions

1. 1

   Roast diced squash in oil on 200 degrees for 25 mins

2. 2

   Blend all paste ingredients until smooth

3. 3

   Add 1 tbsp coconut oil to a large frying pan and heat

4. 4

   Add paste for 3 minutes

5. 5

   Add coconut milk and stir until mixed

6. 6

   Add stock, all veggies, soy sauce and sugar

7. 7

   Cook until veg are softening

8. 8

   Add the rice noodles for 5 minutes

9. 9

   Service with sesame seeds