Butternut, Laverbread and Coconut Curry
PBFC
4
10 minutes
10 minutes
Seaweed
Dinner
A hugely satisfying vegetarian curry best served with onion salad, mango chutney and lime pickles.
Ingredients
- 150g grated cauliflower
- 1 tbsp coconut oil
- 1 butternut squash, diced
- 1 red onion, diced
- 1 red chilli diced
- 4 garlic cloves diced
- 1 inch stick of ginger diced
- 2 tbsp mild curry paste
- 1 can of coconut milk
- 150ml of vegetable stock
- 4 large tomatoes, roughly chopped
- 120g of lavebread
- 3 tbsp fat-free Greek yogurt
- small handful coriander, chopped
- Large handful of chopped spinach
- Salt and pepper
Directions
Heat the oil in a large pan on a medium heat.
Add the onions and cook until caramelised.
Add the ginger, chilli, garlic and butternut squash. Cool for around 5 minutes
Add the curry paste, veggie stock, tomatoes, laverbread and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Add grated cauliflower and simmer for another 2 mins Season with salt and pepper
Serve warm with chutneys, and maybe even a naan
For the love of the sea
