Ingredients | Serves 4

Roasted butternut:

600g peeled and cubed butternut squash 

1 tsp cumin seeds

1 tsp turmeric

Olive oil (enough to coat)

Soup:

1 heaped tbsp coconut oil

2 Leeks sliced (200g) or 1 onion 

30g Ginger, mined

4 Garlic, minced

1 green chilli, minced (or chilli flakes)

1 ½ tbsp Curry powder

½ tsp turmeric

2 bay leaves 

1 tin Coconut milk 

800ml Chicken/ vegetable stock 

100g long grain rice (I use easy cook), rinsed

Juice of 1-2 lemons

Bunch chopped coriander 

1 tsp honey 

Method

1. Set oven to 200C. Add butternut to a roasting tray along with spices and olive oil, combine. Roast for about 40 minutes (until nice and golden), giving them a shake half way through cooking.

2. Place a large saucepan on a medium heat. Add the coconut oil followed by the leeks and let them soften for a couple of minutes before adding the ginger, garlic and chilli

3. Stir in the curry powder and turmeric along with some salt 

4. When nice and fragrant add the stock, coconut milk and bay leaves.

5. Cover and bring to the boil then reduce to a simmer 

6. Add the rice and bring back to the boil. Simmer, covered, until the rice is tender but not fully cooked

7. Stir in the coriander, lemon juice, honey and butternut squash. Remove from the heat so the rice doesn't over cook 

8. Serve straight away with extra coriander, olive oil and black pepper