Serves: 2
Sauté 1 diced onion, 2 tsp. grated ginger, 1 clove crushed garlic, 2 fresh seeded and finely diced chillies, and 1tbls. curry powder in 2tbls. heated olive oil until onion starts to become soft. Add 900g cubed butternut, 2 peeled and cubed potatoes, 1/2tsp. mustard seeds, and 1/2tsp. fennel seeds. Sauté for about 2 minutes then add 1 cup coconut milk and 1 cup water.
Cook uncovered until tender (about 15 minutes). Season to taste and serve with shredded coconut and freshly chopped coriander for garnish.
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