Serves 4 Meals

Ingredients

1 Whole Butternut Squash (BNS)
2 Cans of Coconut Curry
2 Onions

3 Carrots

Curry Powder

Garlic Puree

*Optional Salt

Preparation

Peel the Butternut Squash and roast it in the oven, gut the seeds and cut into small chunks about 2cm by 2cm, this by far is the longest bit of the meal as it takes an hour before you can even cut it to roast it.*
I actually learned later on that it is far faster if you microwave it and then peel it after its cooled down, I've been vegan for 6/7 months no and I learnt this tip about 4 months in, I'm still learning.

Grate the carrots, this if for the texture.

Chop the onions into fine strips

Method
After the the BNS has been peeled roasted and cut, place that to the side and add the chopped onions to a none stick frying pan. Make sure you keep stirring until they are golden brown, if they get dry they will burn and stick. Add the grated carrot and mix until the carrots and the onions are really incorporated together and sort of soft and caramelised.

Add the Garlic Puree and then the chunks of BNS, stir until incorporated and then add the coconut milk. Add the curry powder and stir until the coconut changes colour to a curried yellow, add salt and pepper to taste.