Thai Vegetable Massaman Curry with Butternut Squash & Pomegranate

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Peel and chop the butternut squash into small pieces.

Peel and finely chop the red onion.

Peel and chop the carrot into thick diagonal slices.

In another saucepan, add the squash and carrots; cover with water. Bring the saucepan to the boil and cook until the squash is tender and easily pierced with a fork.

Julienne the capsicum.

Finely chop the cauliflower or alternatively, pulse a few times in a blender, until it forms a rice like consistency.

In a wok or deep frying pan, heat half of the olive oil over medium-high heat.

Add the red onion and sautee until softened.

Add the curry paste and vegetable stock.

Using the back of a wooden spoon, stir the curry paste into the stock until dissolved completely.

Stir through the coconut milk.

Add the capsicum and lower the heat to a gentle simmer.

In another frying pan, heat the remaining olive oil over high heat.

Add the cauliflower to the pan and sautee until softened and slightly golden-brown in colour.

Season the cauliflower well with salt and pepper.

Drain the carrot and squash and stir through the curry.

Distribute the cauliflower rice among serving plates.

Distribute the curry among serving plates.

Garnish with pomegranate seeds and coriander and serve.