Vegan Squash and Coconut Curry

Vegan Squash & Coconut Curry

Preparation: 10 min
Time: 25 min
Easy
Serves 4

Prep: 10 min
Time: 25 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® Spicy seasoning salt
Fresh coriander, to garnish

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^® Spicy seasoning salt and black pepper, and garnish with coriander.

This recipe is 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.