1 |
large butternut squash, peeled, halved, seeds removed, and esh chopped into large dice |
|
grapeseed, coconut, macadamia or other oil |
1 |
large onion, finely diced |
3 |
medium garlic cloves, finely chopped |
1 |
punnet oyster mushrooms, cleaned and cut into bite-sized pieces |
1 |
punnet shiitake mushrooms, cleaned, stalks removed and thickly sliced |
100g |
puy lentils, soaked overnight, then rinsed |
large pinch |
dried chilli akes, to taste |
400ml |
can of coconut milk |
125ml |
vegetable stock |
200g |
pak choy, stems thickly sliced and leaves roughly chopped |
a thumb-sized piece |
ginger, grated and juice squeezed out, Juice |
large handful |
coriander, finely chopped |
|
sea salt |
|
freshly ground black pepper |