• Sesame oil
  • 2 tbsp seamoss
  • 2 large onions 
  • 1 red pepper
  • 50g coriander - stems finely chopped, keep leaves for presentation at the end 
  • 1 tbsp cayenne pepper
  • 1 tbsp oregano 
  • 1 1/2 tsp ground coriander 
  • Half scotch bonnet (optional) I do like hot food
  • 1 tbsp onion powder 
  • 1 tbsp ginger powder 
  • 350ml vegetable stock 
  • 1 butternut squash peeled and cut into chunks 
  • 3 key lime, juice 
  • 400ml pure coconut milk (check ingredients should say 100% coconut milk)
  • Avocado (optional but I have it with nearly everything)


Put oil into a large saucepan to brown off your onions for about 5-10mins

Add your coriander stems/red pepper and spices and a splash of your stock to stop burning and cook for around 2 minutes 

Add your squash and remaining stock for around 25 minutes 

Add your coconut milk, key lime juice and salt and cook for another 20 minutes occasionally stirring to make sure nothing sticks 

When your squash is cooked and starting to breakdown but not completely collapse this is when you get your ‘stoup’ texture and ready to serve  

Plate up with your quinoa and add as many coriander leafs and voilà!