Feeds: 4-6 people
Active Prep Time: 45 minutes
Cooking Time: 20-25 minutes

2 pc. medium carrots, peeled, chopped into rounds
½ pc. butternut squash, peeled, large diced
1 ea. sugar pumpkin, or 2 cups chopped standard pumpkin
3 cloves. garlic
1 tbsp. minced ginger
4 tbsp. canola oil
1 ea. red and yellow pepper, seeded, large diced
3 tbsp. red curry paste, I used the Patak
1 can coconut milk
1 lt. vegetable stock
½ ea. red onion, peeled, large dice
1 can chick peas, 540 ml., drained and rinsed

• Preheat a large saucepot to medium heat
• Add cooking oil, ginger and garlic, quickly saute
• Add the peppers and continue to saute
• Quickly add the carrots, squash and pumpkin, and saute
• Add the curry paste and stir to combine, then deglaze with stock
• Bring to a simmer, cover and allow to simmer for 10-12 minutes
• Remove the lid, stir gently, add the red onions and chick peas
• Continue to simmer until the vegetables are tender, another 10 minutes or so
• Adjust the seasoning and prepare to serve

This is a fantastic dish all on it`s on and will go a long way to fill the body and feed the soul on a cold winter`s day. If you want to though, you can easily take this recipe to the next level by throwing in some shredded jerk chicken or sautéed prawns. Or serve it with some sticky rice or roasted potatoes to make it into a meal.