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Butternut squash & butterbean red curry my 200TH POST this curry was made with…


Butternut squash & butterbean red curry 🍛 my 200TH POST 🥳🥳 this curry was made with literally an empty fridge so very much made up off the cuff after taking inspo from @sayyestothefreshh and involved NO COCONUT MILK !! So if ya don’t have any coconut milk knocking about I got you covered 😎 see below for the recipe deeets

🍛 butternut squash & butterbean curry 🍛 serves 1
• 1/2 butternut squash, peeled deseeded and cubed • 1/2 onion chopped • 1/2 pepper chopped • 1/2 can of butterbeans • handful of spinach • 2 garlic cloves • 1tsp curry powder • 1/4tsp turmeric • 1/2tsp cumin • 1/2tsp cinnamon • ginger • 100ml soy milk • 250ml veg stock •

– fry the onions, garlic, spices and ginger in some coconut oil in a pan till fragrant, then add in your butternut squash and pepper
– once the butternut squash is slightly soft, add half of it to a blender with 100ml soy milk, 50ml veg stock and salt and blitz till smooth
– add this sauce to the pan of veggies, along with the butter beans and rest of the veg stock and leave to simmer on a low heat for 20/25 mins till the butternut is v soft, adding more water if needed
– serve with brown basmati rice and sesame seeds 🤤 a perfect autumn meal 🍁

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