A hugely satisfying vegetarian curry best served with onion salad, mango chutney and lime pickles.
Rated 5 stars by 2 users
Dinner
4
10 minutes
10 minutes
A hugely satisfying vegetarian curry best served with onion salad, mango chutney and lime pickles.
Author:
PBFC
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
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The Pembrokeshire Beach Food Company (PBFC) has joined the Câr-Y-Môr family.
The PBFC product range is now available to purchase from the Câr-Y-Môr website along with Câr-Y-Môr's own seaweed and shellfish selection.
To celebrate this exciting announcement we have a great offer for you.
10% off all shellfish and seaweed products until 31st July using code 'BF10'