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Ready in 1hr 20 (including roasting time)
1 whole butternut squash cut in half, seeds removed.
4 whole carrots, peeled.
1 large orange or 4 satsumas.
3 - 4 cm of peeled fresh ginger (or more, adjust to taste).
2 large onions, sliced.
400ml “Suzy Wan” coconut cream (2 cartons).
900ml veg stock made with 1 veg cube.
Salt and pepper to taste.
My squash are organically home grown so there are no pesticide residues or traffic fumes absorbed into the skin so I use the whole squash for extra fibre, and an easy life.
The can be replaced with a teaspoon of curry spices for a change.
These are the brands of coconut cream and stock cubes I use, stock cubes are gluten/lactose free and also palm oil free, and of course, organic.