- 1 small butternut pumpkin cut into rough chunks
- 4 medium carrots cut into rough chunks
- 1 to 2 tsp organic gluten free herb salt
- 6 kaffir lime leaves
- 3 lemongrass stalks
- 1 to 2 tsp grated ginger
- 1 to 2 cloves garlic minced(optional)
- 2 chillies (optional)
- 1 small Spanish onion diced finely
- Splash of oil
- filtered water to cover the vegetables
- 200 ml coconut milk
- salt and pepper to taste
In a saucepan place the onion, ginger, oil, lemon grass, kaffir lime leaves and garlic and chilli if using. Sautee for a few minutes then add the pumpkin, carrot and herb salt. Cover with water and bring to the boil, then simmer for 15 minutes or until carrot and pumpkin are cooked through. Remove from the heat and take out the kaffir lime leaves and lemongrass stalks. Process or mash the veggies until smooth then add the coconut milk. Serve with a tempeh cake (recipe in Veet’s Cuisine) or a few slices of fried tempeh.