In a saucepan, soften the onion and ginger in the butter and oil until just beginning to brown. Add all the seasonings, the carrots, the red pepper and the squash. Stir well to coat with the spices.
Add the stock, cover and simmer 20 minutes. Add the cauliflower, stir to combine, cover and continue cooking for 5 minutes.
Add the coconut milk and heat 1 or 2 minutes while stirring.
Serve the curry in hot deep plates garnished with Mozzarina cubes and basil.
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