Servings: 6 small or 4 large

¼ Kent pumpkin, de-seeded, peeled and cut into pieces ¼ Kent pumpkin, de-seeded, peeled and cut into pieces
½ small cauliflower, chopped roughly ½ small cauliflower, chopped roughly
1 long green chilli, cut into 4 1 long green chilli, cut into 4
2 cloves garlic, peeled and cut in half 2 cloves garlic, peeled and cut in half
1 medium sweet potato, scrubbed and cut into 2 cm slices 1 medium sweet potato, scrubbed and cut into 2 cm slices
2 x 10 cm pieces lemongrass, peeled and chopped into rounds 2 x 10 cm pieces lemongrass, peeled and chopped into rounds
1 large onion, peeled and cut into 4 1 large onion, peeled and cut into 4
½ red capsicum, de-seeded and chopped roughly ½ red capsicum, de-seeded and chopped roughly
25 g olive or coconut oil 25 g olive or coconut oil
10 g butter 10 g butter
1 tbsp Thai seasoning 1 tbsp Thai seasoning
1 tsp curry powder 1 tsp curry powder
salt and pepper to taste salt and pepper to taste
3 tsp chicken stock powder 3 tsp chicken stock powder
water water
270 ml can coconut cream 270 ml can coconut cream

Place garlic (2), lemongrass and chilli (1) into bowl. Chop 4 sec/sp 5
Add onion (1) and chop 4 sec/sp 5
Add oil (25 ml) and butter (10 g) and cook Varoma/5 min/sp 1
Add cauliflower (½), capsicum (½), Thai seasoning (1 tbsp) , curry powder (1 tsp), salt, pepper and chicken stock powder (3 tsp). Chop sp 5/4 sec
Add pumpkin (¼) and sweet potato (1 med) and water to 3 cm below maximum mark in bowl
Cook 100° for 30 minutes or until pumpkin and sweet potato are soft.
When cooked add coconut cream (270 ml) and mix sp 4/20 sec
Check seasoning and adjust if necessary.
Blend sp 8/1 min starting sp 1 and gradually increasing speed