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In a saucepan, soften the onion and ginger in the butter and oil until just beginning to brown. Add all the seasonings, the carrots, the red pepper and the squash. Stir well to coat with the spices.
Add the stock, cover and simmer 20 minutes. Add the cauliflower, stir to combine, cover and continue cooking for 5 minutes.
Add the coconut milk and heat 1 or 2 minutes while stirring.
Serve the curry in hot deep plates garnished with Mozzarina cubes and basil.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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