METHOD

1. Drain the pilchards and separate them. Reserve the sauce.
2. Heat a little oil in a saucepan and fry the onion, ginger and garlic over a medium heat until softened and golden.
3. Add the curry paste and allow to cook for 1 minute. Add the reserved hot chilli sauce, coconut milk, stock and butternut.
4. Bring to the boil, then lower the heat and simmer for 15 minutes or until the butternut is tender.
5. Add the baby vegetables and chopped coriander. Cook for 5 – 10 minutes more until the vegetables are just cooked but still firm to the bite.
6. Remove from heat and gently stir in the pilchards.
7. Serve in soup bowls garnished with the remaining coriander and tear the warmed roti or flatbread into pieces for dipping into the soup.