Butternut laksa

Ingredients:

• 2 large butternuts, cut into wedges or rings
• 2 Tbsp (30ml) olive oil

Curry paste:

• 2 cloves garlic, chopped
• 1 serrano chilli, chopped
• 1 Tbsp (15ml) green curry paste
• 5cm knob ginger, grated
• Handful fresh coriander
• 1 stalk lemongrass, chopped 
• ½ Tbsp (8ml) turmeric

• 2 Tbsp (30ml) peanut or olive oil 
• 2 onions, finely chopped
• ½ cup (125ml) vegetable stock 
• 2 cans (400g each) coconut milk

For serving: 

• Noodles
• Chopped coriander
• Grated coconut
• Lime wedges

Method:

1. Preheat oven to 200°C.
2. Place butternut in a roasting pan and drizzle with olive oil.
3. Bake at 200°C for 20-25 minutes to brown.
4. Place curry paste ingredients  in a food processor and blitz until you have a paste.
5. Heat 2 Tbsp (30ml) peanut or olive oil in a large pan and sauté onions.
6. Add paste and fry for a minute or two.
7. Add vegetable stock and coconut milk. 
8. Simmer for about 15 minutes or until thickened.
9. Add roasted butternut wedges and simmer for another 5-8 minutes to soak up the flavour.
10. Serve with noodles, chopped coriander and grated coconut, with lime wedges on the side.

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