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Healthy & delicious recipes from A.Vogel
Vegan Squash & Coconut Curry
- Preparation: min
Time: min - Easy
- Serves 4
- Prep: 10 min
- Easy
- Serves 4
This super healthy vegan squash & coconut curry is very easy to put together and is perfect for when you’re watching your pennies.
Rachel Foyle
Ingredients
Vegan Squash & Coconut Curry
- 1 tbsp oil
- 1 large onion, cut into chunks
- 1 large butternut squash, cut into chunks
- 1 red pepper, cut into chunks
- 2 tbsp tomato paste
- 400g coconut milk
- Herbamare® Original seasoning salt
- Fresh coriander, to garnish
Full of Goodness
- Super rich in vitamin A
- High in vitamins C, B6 & E
- Good source of potassium & fibre
Squash has many health benefits including antioxidant support which helps boost the body’s immunity to colds & flu as well as anti-inflammatory properties which can help reduce inflammatory conditions such as muscle & joint pain, arthritis and enlarged prostate.
How to make Vegan Squash & Coconut Curry
1. Heat the oil in a large pan.
2. Fry the onion, and add in the squash and red pepper.
3. Add in the tomato paste, then stir in the coconut milk and bring to a simmer.
4. Allow to simmer for 20 mins, or until the squash is tender. You may wish to add water if the sauce becomes too thick.
5. Season with Herbamare® Original seasoning salt and black pepper, and garnish with coriander.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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