Butternut & Cauliflower Curry

This is an adaptation of Bernadette Bohan's Hot & Spicy Curry which I saw in "Vegan Food & Living" a UK magazine. See veganfoodandliving.com or www.facebook.com/veganfoodandliving

Butternut & Cauliflower Curry
1 onion, peeled & chopped
6 cloves garlic, peeled & sliced
1 small butternut squash, peel if the skin is tough, otherwise just chop into cubes
1/4 sweet potato cut into cubes
1-2 small Thai red chillies
1 tsp turmeric
1/2 tsp ginger
2 tsp cumin
1 tbsp medium curry powder
1 tbsp ground coriander
1/2 cup split yellow peas, rinsed & picked over for stones etc
1 small cauliflower, chop the stem into chucks, cut the rest into large sections, they will break down.

1 tin (14oz) full fat coconut milk

2 McCormick vegetable stock cubes
2 -3 cups water

In a medium large soup pan put a little water & place over medium heat. Add onion & garlic, cook to soften. Add a little water to prevent sticking.  Add squash & sweet potato cook for a minute or two. Add a little water to prevent sticking. Add spices & stir well, cook stirring to release flavours & cook off rawness. Add a little more water to prevent sticking. Add yellow split peas & stir. Add Cauliflower. Stir. Add coconut milk, stock cubes & water. Make sure there is enough to cover well as the peas will soak up fluid while cooking.
Stir, bring to boil & boil for 10 minutes partially covered to start peas cooking, then turn down to simmer. Cook covered for about 20-30 minutes until peas are tender. Mine were a bit old so they stayed very firm but were cooked and added more texture.

Serve with mixed rice & poppadoms

Enjoy