Butternut Squash with Coconut Milk

Ingredients
Butternut squash cut into 1-inch cubes, about 3 cups
1 cup green peas
1/2 cup coconut milk
1 cup water
1 tbsp sliced ginger
1 vegetable stock cube
black pepper
red pepper flakes
1 clove garlic, minced
2 tbsp minced onion
1-2 tbsp vegetable oil

Method
Heat oil in a small saucepan and saute garlic, onion and ginger. Add the butternut squash, water, ginger powder and stock cube. Allow to boil and then simmer for a while before adding the green peas and coconut milk. Add black pepper and red pepper flakes to taste. Serve over steamed rice and top with crispy fried onions.

Omit the garlic and onions if you prefer a sattvic dish.

Cheers.