INGREDIENTS
FOR THE CURRY SAUCE
2 tbsp vegetable oil
1 onion, chopped
6 garlic cloves, chopped
1 carrot, chopped
1 tbsp curry powder
3 tbsp of all-purpose flour
700ml chicken stock
(or vegetable stock for the vegetarian version)
1 tbsp dark soy sauce
1 tsp of honey

METHOD
Heat the oil in a pan, sauté the onions, then add the garlic.
Stir, then add the carrots and cook for a few minutes.
Add the curry powder and stir.
After a few minutes, add the flour a little at a time and continue to stir.
Pour in the chicken stock a little at a time, whisking well to ensure all the flour is combined and there are no lumps.
Simmer for 10-15 minutes, stirring until the sauce thickens.
Allow to cool slightly, then strain the sauce through a sieve.
Keep the carrots and onions in a separate bowl.
Using a handheld blender, blitz the veggies into a smooth paste.
Return the sauce to the pan, heat, keep stirring the sauce over a low heat.
Add the vegetables, stir and continue to simmer.
Add the soy sauce, honey and more water if the sauce becomes too thick.
Remove from the heat and set aside and keep warm.

INGREDIENTS
FOR THE BUTTERNUT SQUASH
1 butternut squash, peeled, deseeded and cut into 2cm chunks
30g cornflour
2 free-range eggs, beaten
75g panko breadcrumbs
400ml of vegetable oil for frying

TO SERVE
Steamed basmati rice
Red chillis
Sesame seeds
3 bok choy
Panfried with a tbsp of oil in a hot wok.

METHOD
Preheat the oven to 200°C
Lightly oil a baking tray.
Pour the cornflour, eggs and breadcrumbs into separate shallow bowls.
Dip the squash in cornflour, shaking off any excess.
Then dip in egg, then breadcrumbs, until coated.
Place on the baking tray and bake for 20-25 minutes, turning over halfway.

Next, heat the oil in a deep pan, a few at a time, fry the squash until golden and crispy.
Remove from the oil and place of kitchen towel to remove any excess.

Serve the squash on a bed of rice, and add the sauce, along with bok choy, topped with sesame seeds and chilli.