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Vegan Butternut Squash Curry

Dear followers,
Because we appreciate your support so much, we decided to start a youtube channel! The first video is up, and ready to be watched. We decided to kick things off with a recipe. It is easy, vegan, cheap and delicious: a red curry with butternut squash. Perfect for the cold winter months, but doesn’t make you stay too long behind the stove.

For the recipe you need:
– 1 butternut squash
-1 can of coconut milk
-1 red pepper
-red curry paste (depends on how it is packaged, but I would suggest adding 2tsp)
– 1/2 lime
-fresh coriander
-cashew nuts
-a pinch of salt
-rice noodles (rice works too of course)

According to science, one should start the day with the most difficult task. In this case, it is chopping the butternut squash into pieces. Cut in into halves, peel it and take out the seeds with a spoon. Then you can easily chop it into small chunks. When that’s done, add the curry paste into the pan, add the coconut milk and let it cook on medium heat. Don’t forget to stir it from time to time, to make sure that the paste dissolves. When the paste and the curry paste have become a smooth sauce, add the chunks of butternut squash into the pan and cover it with sauce. Depending on the curry paste, add some salt to bring out the flavours. Let it simmer until the chunks are soft.
Meanwhile, you can cut the red pepper into small slices and chop the coriander. Once the butternut squash has become soft, add the red pepper and half of the coriander to the pan and give it a good stir. After that, you should bring some water to boil and add the rice noodles once it is ready. They only need to boil for 3 minutes.
Serve it all on a plate and finish it off with the rest of coriander and some cashew nuts. Bon app├ętit!

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