418 Print Nutrition facts: 200 calories 20 grams fat Rating: 2.5/5 ( 2 voted ) Ingredients 500g Butternut squash 1 tbsp coconut oil 3 cloves garlic 1/2 inch ginger, 1 or 2 large onions 1 tablespoon Thai Red Curry Paste 1/2 tsp turmeric powder 1 litre veggie cube 14oz Coconut Milk a lime salt and pepper Pumpkin Seeds to garnish Parsley or Coriander Leaves Coconut Shreds/ Flakes Instructions Chop the butternut squash into small cubes. Dice onion, mince garlic and grate the ginger. Add coconut oil into a pot and when hot, add in the onion, garlic & ginger. Cook until fragrant. Add the Red Curry Paste and stir well. Add in the chopped butternut squash. Add turmeric, salt and pepper. Cook for about 5 mins. Add the veggie stock and stir well. Simmer until butternut squash is fork tender. Add in the coconut milk and stir well. Blend until golden and smooth. Squeeze in the lemon juice and garnish with toasted pumpkin seeds and coconut shreds. easyhealthymaltarecipevegan Share 1 FacebookTwitterPinterestEmail Audrienne Fenech Follow Author previous post Stuffed Aubergines next post Spaghetti Squash Vegan Quiche You may also like Bookmark Vegetable Pie July 22, 2024 Bookmark Crushed seasoned broad beans July 15, 2024 Bookmark Strawberry and banana ice cream July 8, 2024 Bookmark Creamy Beetroot & Radish Soup July 3, 2024 Bookmark Creamy Vegan Tomato Soup with a kick June 11, 2024 Bookmark Black bean rice with tofu June 4, 2024 Bookmark Simple peanut butter cups (GF) June 3, 2024 Bookmark Tasty falafel wrap June 1, 2024 Bookmark Easy risotto with Asparagus and Peas May 31, 2024 Bookmark Spicy chickpea, cauliflower and tahini (GF) wrap May 30, 2024 Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Δ