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This MEDIUM-SPICED vegetarian curry is cooked in coconut milk, giving it a creamy, slightly sweet flavour. As well as chilli, we have included paprika, to tone down the heat of what would normally be a fiery hot curry.
If you like it hotter you can heat it up with the dried chilli flakes included in your pack. It is garnished with toasted coconut flakes – serves 4
▢ 675g BUTTERNUT SQUASH (medium)
▢ 1 LEMON
▢ 2 LARGE RED ONIONS
▢ 3 CLOVES OF GARLIC
▢ 45g/11⁄2oz ROOT GINGER (7cm/3”)
▢ 2 tbs COCONUT / RAPESEED OIL
▢ 400ml COCONUT MILK