COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
BUTTERNUT SQUASH COCONUT CURRY
Butternut squash coconut curry is one of the easiest, quickest and most tasty dishes that you can prepare in under 30 minutes.
Provided by Michelle Blackwood, RN
Categories Entrée
Time 25m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.
- Cook until onion is soft, about 3 minutes.
- Stir in curry powder, paprika and thyme. Cook for 1 minute.
- Stir in squash, coconut milk, vegetable broth.
- Bring to boil, Cover and reduce to a simmer on low heat.
- Cook for 15 minutes until squash cubes are tender but not mushy.
- Stir in pepper, salt and cilantro.
- Delicious served with rice.
Nutrition Facts : Calories 229, Carbohydrate 188, Fat 18, Protein 5
COCONUT CURRIED BUTTERNUT SQUASH SOUP
Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
- Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
- Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
- Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.
SQUASH & COCONUT CURRY
Take five ingredients and whip up this quick, healthy, vegetarian curry
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
- Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Nutrition Facts : Calories 458 calories, Fat 33 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
COCONUT CURRY BUTTERNUT SQUASH SOUP
Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.
Provided by Mint&Mangos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h3m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
- Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
- Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
- Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
- Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
- Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY
Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!
Provided by Cupful of Kale
Categories Mains
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.
- Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
- In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
- Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
- Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
- Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
- Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!
Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 154 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCONUT SQUASH CURRY (VEGAN)
This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with rice.
Provided by coolynn
Categories Main Dish Recipes Curries Vegetarian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain.
- Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 33.4 g, Fat 20.3 g, Fiber 6.2 g, Protein 5.8 g, SaturatedFat 13.8 g, Sodium 610.3 mg, Sugar 8.9 g
KABOCHA SQUASH CURRY
This sweet and creamy curried kabocha squash makes a healthy, filling, simple plant-based meal.
Provided by Deryn Macey
Categories Curry
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Prepare the squash, vegetables, garlic and ginger so you're ready to go. To prepare the squash, cut it half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
- Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
- Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
- Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
- Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
- Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 184 calories, Sugar 11 g, Sodium 400 mg, Fat 9 g, Carbohydrate 25 g, Fiber 4 g, Protein 3 g
VEGAN COCONUT AND LENTIL CURRY WITH BUTTERNUT SQUASH
This wholesome vegan coconut lentil curry with piles of hearty butternut squash simmered in creamy coconut milk will become your favourite if you give it a try.
Provided by Julia Frey of The Veg Connection
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Clean and cube the butternut squash and chop the onion.
- Heat the oil in a pan and fry the chopped onions for 5 minutes, then add the minced garlic and grated ginger and fry briefly for 30 seconds. Then add the curry paste and cook for 30 seconds longer while stirring.
- Add the uncooked lentils and stir to combine, then add the coconut milk, water and cubed butternut squash, bring to a boil, then lower the heat and let it simmer covered for 20 minutes until both lentils and squash are tender. Stir in spinach and let it wilt for 1-2 minutes. Serve with rice and naan.
Nutrition Facts : Calories 191 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 241 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
More about "coconut squash curry vegan food"
BUTTERNUT SQUASH COCONUT CURRY - BLISSFUL BASIL
From blissfulbasil.com
5/5 (2)Category EntréeServings 6Total Time 40 mins
- Heat olive oil in dutch oven or stock pot over medium-low heat. Add in the onion and garlic and cook until tender (approximately 5 minutes).
- Add the curry powder, coriander, turmeric, cinnamon, ginger, cayenne pepper, and salt to the pot.
- Add in the butternut squash and tomatoes and simmer on low for 20-25 minutes or until the butternut squash is fork-tender.
CHICKPEA COCONUT CURRY - INSTANT POT OR SAUCEPAN - VEGAN RICHA
From veganricha.com
Ratings 33Calories 286 per servingCategory Main Course
- Press saute on the Instant Pot. Add onion, garlic, chili and a good pinch of salt. Cook for 3 to 4 mins until translucent. Deglaze with more broth if needed. (See notes for saucepan)
- Add the spices and mix in. (You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).
- Add the bell pepper and ginger and mix in. Drain the chickpeas and add to the pot. Add salt, coconut milk and water and give it a good mix to pick up any stuck bits
- Cancel saute, Close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**. Let the pressure release naturally then open the lid.
COCONUT CURRY BUTTERNUT SQUASH NOODLES [VEGAN, GLUTEN-FREE ...
From onegreenplanet.org
Estimated Reading Time 2 minsCalories 1702 per serving
BUTTERNUT SQUASH IN GREEN CURRY - VERY VEGAN RECIPES
From veryveganrecipes.com
Estimated Reading Time 1 min
CURRY SPAGHETTI SQUASH WITH THAI COCONUT CURRY RECIPE ...
From bestrecipebox.com
Ratings 4Total Time 1 hr 15 minsCategory Main CourseCalories 370 per serving
VEGETABLE CURRY WITH CHICKPEAS AND SQUASH - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 50 minsCategory HealthyCalories 223 per serving
VEGAN THAI KABOCHA SQUASH CURRY - RAINBOW PLANT LIFE
From rainbowplantlife.com
5/5 (21)Total Time 1 hr 30 minsCategory Dinner
- Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper for easy cleanup.
- Use a large, sharp knife to slice the kabocha squash in half. For tips on how to slice the kabocha squash, see the blog post section on “how to cut kabocha squash.” Once sliced in half, use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil (coconut oil or avocado oil) and sprinkle with salt and pepper.
- Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes until the flesh is very tender. If your squash is large, bake for an additional 10 minutes.
- Once it’s cool enough to handle, use a spoon to scoop the flesh out of the skin, and discard the skin. Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. You should end up with approximately 3 cups of liquid.
BUTTERNUT SQUASH AND CHICKPEA CURRY - LOVE FOOD NOURISH
From lovefoodnourish.com
4.5/5 (6)Total Time 50 minsCategory Main MealCalories 736 per serving
- Heat the coconut oil in a medium skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
- Next add the rest of the spices and salt to the pan, cook for another minute until the spices gently pop and are mixed through the onion and garlic.
- Add the chickpeas and butternut squash to the pan. Stir until they are both coated in the onions, garlic and spices. Cook for 2-3 minutes.
- Add the canned tomatoes, coconut cream, salt and pepper. Bring to medium heat and simmer for 25 - 30 minutes until the butternut squash is soft. Stir periodically.
EASY BUTTERNUT SQUASH CURRY - A VIRTUAL VEGAN
From avirtualvegan.com
4.7/5 (14)Calories 372 per servingCategory Entree, Main Course
- Heat a large pan over a medium heat and add the oil (or water for oil-free). Sauté the onion until starting to turn golden.
- Add the garlic, chili and curry powder and continue cooking for another two minutes, stirring frequently.
- Add the arrowroot (or cornflour) and stir well again. It will go a little clumpy and stick to the bottom a bit but that's fine. Gradually add the water, stirring as you go to get any lumps out.
BUTTERNUT SQUASH CURRY WITH LENTILS AND BRUSSELS SPROUTS ...
From gratefulgrazer.com
Ratings 41Calories 623 per servingCategory Dinner, Lunch
- Preheat oven to 450 degrees Fahrenheit and place butternut squash halves skin-side down on a rimmed baking sheet. Brush with oil and sprinkle with salt and pepper. Place baking sheet on the center rack of the oven and roast 60 minutes, rotating the baking sheet halfway through, or until squash is tender and beginning to brown in places. Remove the baking sheet from the oven and allow the squash to cool.
- In the meantime, pour dry lentils into a 12-inch skillet with a lid. Cover the lentils with water and add salt if desired. Put the lid on the skillet, bring the liquid to a boil and then reduce the heat to medium-low and cook 15 minutes, or until lentils are tender (cook longer if you prefer softer lentils). Drain any excess water if needed, and transfer the cooked lentils to a bowl or plate and set aside.
- Serve butternut squash curry over cooked brown basmati rice and garnish with fresh mint and cilantro if desired.
BUTTERNUT SQUASH CURRY WITH SPINACH AND CHICKPEAS {VEGAN, GF}
From avocadopesto.com
4.5/5 (6)Total Time 45 minsCategory DinnerCalories 154 per serving
- Bring a pot of water to a boil and add the squash. Cook for a few minutes until squash is tender when pierced with a fork. Drain and set aside.
- Soak tamarind in three tablespoons hot water for a few minutes. Squeeze the tamarind and rub it with the water to mix it up.
- Heat coconut oil over medium heat in a pan and add red onion, ginger, lemongrass and garlic. Cook for a few minutes until fragrant. Add red curry paste and cook for 1-2 more minutes.
BUTTERNUT SQUASH COCONUT SOUP - EASY VEGAN RECIPE ...
From justynamanjari.com
Cuisine VeganCategory SoupServings 5Total Time 1 hr 10 mins
- Dice the onion, red bell pepper and ginger. Peel and slice the carrots. Crush the garlic. Peel and dice the sweet potato and butternut squash.
- Sauté the onion and garlic in a bit of coconut or sunflower oil. Add the ginger and spices and cook until the onion is tender.
- Cook on a low light for 10 minutes. Add the chopped red bell pepper, rinsed butter beans and split pigeon peas and a can of coconut milks.
EASY CURRIED BUTTERNUT SQUASH AND COCONUT SOUP | VEGAN
From hurrythefoodup.com
4.9/5 (15)Total Time 30 minsCategory Main Course, SoupsCalories 358 per serving
- Peel and dice the pumpkin, carrots, onions and garlic and fry them in oil for one minute in a large sauce pan. If you’re not sure how to slice a pumpkin/squash, check out this video here. (You don't necessarily have to peel the squash, but it will taste nicer without it.)
- Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
- Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender. If you are using pre-cooked lentils wait until the last couple of minutes to add them and their juice.
VEGAN DELICATA SQUASH RED CURRY - DELISH KNOWLEDGE
From delishknowledge.com
5/5 (1)Category Delicata SquashServings 4Total Time 50 mins
- Slice the delicata squash into 1/2″ half moons and remove any pulp and seeds. Preheat oven to 400 degrees F.
- Drizzle delicata squash with 2 teaspoons olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 20 minutes until tender.
- In a large skillet or saute pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the curry paste and mash into the hot oil until all the paste is incorporated. Reduce heat to medium-low, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and mixture is smooth without any clumps.
- Stir in 1/2 cup water, basil, ginger, soy sauce, maple syrup and chilis. Add the roasted squash and tofu then cook for 10-15 minutes until sauce has thickened and squash is heated through. Stir in the lime juice.
BUTTERNUT SQUASH CURRY | EASY VEGAN & VEGETARIAN RECIPE ...
From deliciouseveryday.com
5/5 (11)Total Time 40 minsCategory Main CourseCalories 503 per serving
- On a large baking sheet, toss butternut squash with a drizzle of olive oil, curry powder, salt, and pepper. Roast in oven for 15 minutes, until slightly softened but not quite finished. Set aside.
- In a deep pan, heat a drizzle of olive oil. Add the onions, and cook for 3-5 minutes until softened.
COCONUT ACORN SQUASH CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
4/5 (4)Calories 343 per servingCategory Dinner
- Place the tamarind pulp in a small bowl and pour in about a 1/4 cup of hot tap water. Squish it around with your fingers to loosen the tamarind, then set it aside while you cook the onions. When it is soft, remove all of the seeds. (see notes)
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 3-4 minutes. Add the ginger and garlic and cook for 1 minute. Add the coriander, turmeric, cumin, fennel, and cayenne and let them toast for 1 minute.
- Add the acorn squash, coconut milk, stock or water, the soaked tamarind, and the sea salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is soft, about 20 minutes.
- Mash a little of the squash with a fork or wooden spoon to thicken the curry. Serve with rice or cauliflower rice and any or all of the toppings.
28 BEST VEGAN SOUP RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 129Published 2021-12-24
- Cauliflower Soup with Moroccan Spices. This recipe for Cauliflower Soup with Moroccan Spices is one of our new favorite soups! It’s warm, spicy, hearty, and just plain delicious!
- Cozy White Bean Soup. For a flavorful soup that’s full of color, not to mention one of the most potent superfoods on the planet, you’ve got to try this recipe for Creamy White Bean Soup with rosemary, Kale, and Lemon.
- Butternut Squash Lentil Soup. This recipe for Vegan Butternut Squash Lentil Soup is filled with rich protein and fiber, oil-free, and very easy to make.
- Black Bean & Roasted Tomatillo Soup. This flavorful Black Bean and Roasted Tomatillo Soup is just the thing to spice up your lunch or dinner. It’s filled with spices, tomatillos, and char-roasted poblano peppers.
- Tuscan Soup with White Beans. This incredible Tuscan White Bean Soup uses delicious sautéed veggies, white beans, tomatoes, and vegetable and tomato broth to create a culinary masterpiece.
- Freekah Vegetable Soup Recipe. Freekah Vegetable Soup is one of those unique vegan soup ideas most folks have never heard of, but we promise it’s a culinary experience you’ll never forget!
- Vegan Wild Rice Soup Recipe. This satisfying recipe for Vegan Wild Rice Soup is filled with savory, delicious mushrooms, kale, and wild rice. Plus, this creamy soup is thickened without using any flour, roux, or dairy products.
- Curried Carrot Soup. For the perfect balance between spicy, sweet, and savory, this recipe for healthy, creamy Curried Carrot Soup is just the ticket!
- Vegan Corn Chowder. Dairy-free creamy corn chowder is one of those dishes that’s been outside the orbit of recipe choices for a long time. That is until the coconut milk craze came along, making recipes like Vegan Corn Chowder possible!
- Minestrone Soup. One of our favorite classic vegan soup recipes is savory vegan minestrone. This soup is insanely flavorful with more hearty ingredients than you can shake a stick!
BUTTERNUT SQUASH CURRY WITH CHICKPEAS (VEGAN) – NO SWEAT VEGAN
From nosweatvegan.com
5/5 (4)Total Time 55 minsCategory Main CourseCalories 382 per serving
COCONUT CURRY NOODLES AND BUTTERNUT SQUASH – ROBIN ROBERTSON
From robinrobertson.com
Cuisine AsianCategory Main CourseServings 4
VEGAN BUTTERNUT SQUASH CURRY WITH SPINACH - HEALTHY NIBBLES
From healthynibblesandbits.com
5/5 (77)Total Time 45 minsCategory Gluten FreeCalories 507 per serving
JAMIE OLIVER VEGAN SQUASH CURRY RECIPE | TOGETHER, CHANNEL ...
From thehappyfoodie.co.uk
Servings 6Category Dinner
30-MINUTE SQUASH COCONUT CURRY RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (26)Total Time 30 minsCategory DinnerCalories 367 per serving
VEGAN CURRIED BUTTERNUT SQUASH SOUP. GLUTENFREE RECIPE ...
From veganricha.com
5/5 (7)Total Time 40 minsCategory SoupCalories 257 per serving
CASHEW AND COCONUT CURRY | INDIAN-INSPIRED VEGAN RECIPE
From thehappyfoodie.co.uk
Cuisine IndianCategory DinnerServings 4
VEGAN EGGPLANT BUTTERNUT SQUASH CURRY - EARTH OF MARIA
From earthofmaria.com
Ratings 2Calories 202 per servingCategory Main Course
CURRY BUTTERNUT SQUASH SOUP | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
5/5 (3)Total Time 35 minsServings 8Calories 186 per serving
VEGAN RED THAI COCONUT CURRY - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH & ALMOND BUTTER CURRY - VEGAN FOOD & LIVING
From veganfoodandliving.com
COCONUT CURRY SQUASH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
VEGAN BANANA SQUASH COCONUT CURRY - ALL INFORMATION ABOUT ...
From therecipes.info
LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)
From easycookingwithmolly.com
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
MEERA SODHA’S VEGAN RECIPE FOR KIRI HODI WITH BUTTERNUT SQUASH
From theguardian.com
SQUASH COCONUT CURRY RECIPES
From tfrecipes.com
VEGAN VEGAN!: COCONUT SQUASH CURRY
From veganveganproject.blogspot.com
VEGGIE CURRY AND VEGAN PESHWARI NAANS - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN CURRY RECIPES - LOVING IT VEGAN
From lovingitvegan.com
VEGAN BANANA SQUASH COCONUT CURRY RECIPES
From tfrecipes.com
SQUASH & COCONUT CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love