In a pan sauté your coconut oil, garlic, ginger, ground coriander, salt, fennel seed, rice vinegar, fenugreek, red onion on a medium heat for 3 minutes. Then add ¼ cup water and the cubed butternut squash. Cover the butternut in all the spices
And then add the creamed coconut and 1 cup of water with the tomatoes and leave to simmer for 5 minutes on a medium to high heat.
Add 1 cup of water and boullion powder and put the lid on till it comes to the boil, take off the lid and leave to simmer for 3 minutes.
Add the chopped broccoli and spring onions and leave to simmer for 2 minutes then add the wakame seaweed. Leave for another 1 minute and take off the heat.
Stir through some fresh, chopped coriander and serve with brown rice. Optional garnish with sesame seeds.