Recipe Method

1. Heat a large pot on a medium heat with olive oil.
2. Add onions and cook for 4 minutes until soft.
3. Next add butternut, potatoes, garlic, and ginger and stir well.
4. Add curry paste, sugar and soy sauce and cook for 2 minutes.
5. Next add lime leaves, coconut milk, vegetable stock and chickpeas.
6. Season with salt and pepper.
7. Bring the mixture to a simmer then cover and reduce heat to low.
8. Cook for +- 25 minutes or until butternut and potatoes are tender.
9. Serve with fresh coriander and SPAR basmati rice.