~RED CURRY~
(This recipe will easily serve 4 hungry people)

Ingredients:

2 tbsp coconut oil
1 white onion (finely sliced)
4 cloves garlic (finely sliced)
2 inches ginger (grated)
2 red chillies (finely sliced)
2 red peppers (finely sliced)
1 zucchini (courgette) (finely sliced)
2 cups coconut cream (from cans of full fat coconut milk)
1/2 cup red thai paste (always read the label)
1 cup baby sweetcorn (sliced)
1 cup tenderstem broccoli
1 cup mangetout
1/2 tbsp coconut sugar
1/2 tbsp salt
1/2 pint coconut water (left over from the coconut milk cans)
1 cup roasted butternut squash
2 limes (juice)
1 cup cilantro (coriander) leaves

Serve with:

Fluffy rice (I like basmati but if you prefer something else, that’s your call!)

Garnish:

toasted nuts
cilantro (coriander) leaves

Method:

1 cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉)
2 put the coconut oil in the pan & melt
3 add onion & soften (slightly)
4 add garlic & ginger & cook for a minute
5 add chilli & pepper & cook for 2 minutes
6 add zucchini & cook for 2 minutes
7 stir in coconut cream so all the veg is covered
8 add red thai paste & mix in
9 add the sweetcorn, broccoli & mange tout & cook for 2 minutes
10 taste the the sauce & add sugar & salt if you think it needs it
11 add coconut water & stir in
12 add the roasted squash 
13 squeeze in the lime
14 add the cilantro (coriander) & stir in
15 Serve immediately over fluffy rice & garnish with toasted nuts & cilantro