Mild Vegan Curry
2 garlic cloves, crushed
1 red pepper
1 butternut squash
Half a broccoli
1 tin of coconut milk
600ml boiling water
3 Tsp garam masala
2 Tsp curry powder
Salt and pepper
(If serving with rice, put the rice on to boil 15 minutes before serving.)
Dice the onion, courgette and pepper. Fry all on a low heat with the garlic until soft. Add a splash of water, garam masala and curry powder, fry for 3 minutes.
Add the coconut milk and boiling water. Start to simmer.
Peel and dice the butternut squash into chunks (roughly 2cm x 2cm). Cut the broccoli into florets and dice the stalk into chunks. Add the butternut squash, broccoli and salt and pepper to the pan.
Simmer for 20-25 minutes and serve!