Executive Chef Georgina Hill is cooking up a storm at Wild Coast Sun. Here is one of her favourite vegan curry dishes.

Ingredients

• 100g onion – chunky chopped
• 1 Tbsp garlic – Crushed
• 1 Tbsp ginger – Crushed
• 100g red pepper – chunky chopped
• 3 red chillies
• Whole butternut peeled and cubed.
• Carrot peeled and finely diced.
• Potato peeled and chunky chopped.
• 1 can chickpeas – drained
• 1 Tbsp tomato paste
• 1 Tbsp cumin seeds
• Star anise
• Cinnamon sticks
• ½ Tbsp paprika
• 1 Tbsp Harissa paste
• 1 Tbsp curry powder
• 1 tsp turmeric
• 10  black peppercorns
• 1 Tbsp veggie stock powder (or cube)
• 1 Can coconut cream
• Salt to season
• 2 Tbsp oil

1. Cut the butternut into bite size cubes and then toss in oil with cumin seeds, chilli powder, paprika, salt and roast until just soft.
2. Make the curry sauce – sweating the onions, garlic, ginger, carrots, red pepper and spices.
3. Add 1 cup of water (with the veggie stock added) and the potatoes. Cook until soft before adding the coconut cream.
4. Leave it to cook slowly – until lightly bubbling finally adding the chickpeas and butternut before serving.

Serve with whatever you fancy – rice, caulirice, roti, naan or a bunny.