A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
2-3 tbsp | vegetable oil |
2 | onions, halved and sliced |
2 cloves | garlic, peeled and sliced |
2 | fresh chillies, deseeded and chopped |
2 tbsp | Steenbergs organic Malay Masala spice blend |
1 tsp | ground turmeric |
200ml | vegetable stock |
400g tin | coconut milk |
200g | butternut squash, peeled & chopped into small chunks |
1 small | cauliflower, broken into small florets |
150g (or a good mugful) | frozen peas |
chopped fresh coriander leaves to serve |
A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were...
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