Time 25m Number Of Ingredients 13 Steps:
Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger. Cook until onion is soft, about 3 minutes. Stir in curry powder, paprika and thyme. Cook for 1 minute. Stir in squash, coconut milk, vegetable broth. Bring to boil, Cover and reduce to a simmer on low heat. Cook for 15 minutes until squash cubes are tender but not mushy. Stir in pepper, salt and cilantro. Delicious served with rice.
Time 30m Number Of Ingredients 5 Steps:
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Time 1h30m Yield 12 crepes, 3-4 serving(s) Number Of Ingredients 20 Steps:
First, we get the crepes started. In a bowl, whisk together the flours and the salt. Add the oil and water and mix together. Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes. While the batter is sitting, we make the filling. In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes. Add the curry paste and stir constantly for 1-2 minutes. Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes. Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside. Back to the crepes! Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil. Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate. Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You’ll get the hang of it. Onto the sauce:. Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed. Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire. Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
Time 45m Number Of Ingredients 14 Steps:
Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil. Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you’re following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.
Time 55m Yield 6 Number Of Ingredients 13 Steps:
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes. Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.
Time 9h20m Yield 4 Number Of Ingredients 14 Steps:
Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight. Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain. When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste. Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry. Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
