Ingredients

Method

• 1 T coriander, crushed
• 1 T cumin seeds
• Vegetable oil, to drizzle
• 1 small onion, chopped
• 1 T grated ginger
• 2 cloves garlic, chopped
• 1 red chilli, chopped
• 600 g butternut, julienne
• 2 T lime juice
• 2 T soy sauce
• 100 g sugar
• 1 cup vegetable stock
• 200 g fresh or frozen gooseberries
• 400 ml coconut cream
• Sea salt and freshly ground black pepper

Method

Ingredients

Dry roast the coriander and cumin in a wok. Add a drizzle of vegetable oil and stir-fry the onion, ginger, garlic, chilli and butternut for 5 minutes.
Add the lime juice, soy sauce, sugar, vegetable stock and gooseberries, and simmer for 5 minutes. Add the coconut cream and heat through.
Season to taste.

TASTE’s take:
A spicy stir-fry in shades of gooseberry, using soy sauce, served in porcelain.