Heat the dried spices and seeds in a pan for around 60 seconds then add 1 tbsp coconut oil with the finely chopped onion and fry until see through (you can substitute coconut oil and fry in water)
Add the finely chopped chilli to the pan then after a few minutes add the minced garlic & cook for a further 60 seconds
Add the courgette halves and precooked butternut to the pan and allow to infuse the flavours for around 8 minutes then add 1 tin coconut milk + 1/2 pack coconut cream
Let the pot simmer for around 15 minutes, be sure to test that the butternut is soft to eat
add large pinch of salt and pepper and give the pot a taste adding more spice where needed
Whilst the curry is lightly simmering, steam or boil the rice then serve up in a bowl topping with coconut yogurt, toasted cashew nuts and fresh coriander