Rated 4.3 stars by 3 users
Dinner
Seaweed
PBFC
4
10 minutes
A hugely satisfying vegetarian curry best served with onion salad, mango chutney and lime pickles.
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
Receive recipes and special offers and be the first to find out about new products.
Your cart is currently empty.
New subtotal: £0.00 GBP
