Ingredients
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The Roast Veg
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1 butternut squash
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2 red bell pepper
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2 tablespoons rapeseed oil
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2 tablespoons tamari
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The Pan
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1 tablespoon rapeseed oil
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1 red chilli
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2 cloves minced garlic
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1cm grated fresh ginger
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2 stalks lemongrass
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4 tablespoons almond butter
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500ml water
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400g tin coconut milk
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2 tablespoons tamari
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from 2 limes lime juice
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2 tablespoons agave
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1 tablespoon turmeric
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1 tablespoon paprika
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1 tablespoon ground coriander
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1 tablespoon ground cumin
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1 teaspoon salt
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half a teaspoon black pepper
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400g tin drained blackeye beans
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4 stalks chopped spring onion
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The Garnish
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sprinkle flaked almonds
Directions
This sweet curry is even more delicious the next day, if you can keep any leftovers! It’s another quick and easy dish that can be eaten immediately or frozen for a super quick bite later.
Steps
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1
Done
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Preheat the oven to 200C. Chop the butternut squash and the red bell peppers into bite sized chunks. Add them to a mixing bowl along with 2 tablespoons of rapeseed oil and 2 tablespoons of tamari. Give it a good mix so everything is coated. Transfer this to a baking tray, spread out as evenly as possible and then bake for 25 minutes until the veg is soft. |
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2
Done
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Add a tablespoon of rapeseed oil to a large pan on a low heat. Chop the chilli and add to the pan along with the garlic, ginger and lemongrass. Cook for 6-7 minutes until the garlic beings to golden slightly. |
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3
Done
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Next add the almond butter and water to a blender and blend until smooth. Add this to the pan along with the coconut milk, 2 tablespoons of tamari, agave, lime juice, paprika, turmeric, ground coriander, ground cumin, salt and pepper. Turn up the heat to bring to a boil and then lower again to simmer for 10 minutes. |
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4
Done
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The roast veg should be just about ready now. Remove from the oven and add to the pan along with the blackeye beans and spring onion. Give it a good stir so it's all mixed up evenly. And that's it! |
