Recipes
Date posted: 01/08/2022
Ingredients
| Philadelphia Original | 500g |
| Ginger | 25g |
| Garlic | 25g |
| Coconut milk | 160ml |
| Everyday Favourites curry powder | 25g |
| Scotch bonnet | 3g |
| Oil | 15ml |
| Banana shallots, finely diced | 2 |
| Mustard seeds | 15g |
| Carrots, diced | 600g |
| White miso | 15g |
| Vegetable stock | 600ml |
| Cherry tomatoes, diced | 300g |
| Butternut squash, sliced on mandolin | 600g |
| Everyday Favourites desiccated coconut | 15g |
| Everyday Favourites olive oil | 15g |
| Everyday Favourites maple syrup | 15g |
| Red chilli, julienne | 1 |
| Spring onions, finely sliced | 3 |
| Baby cress (optional) | 50g |
| Lime wedges (optional) |
Method
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- Preheat the oven to 180°C.
- Add the first 7 ingredients into a blender and blitz.
- In a hot pan fry off the shallot in oil, add mustard seeds, carrots and miso and cook until soft. Add the stock and the diced cherry tomatoes and reduce by half.
- Lay your oven tray with half the butternut squash slices. Add your carrot and tomato mixture and pour over the blended ingredients. Lay the rest of the butternut squash on the top.
- Cover with foil, cook for 30 mins in the preheated oven.
- In a small bowl mix the desiccated coconut, olive oil and maple syrup. Uncover the curry, pour this mixture over and cook for further 10 mins.
- Garnish with red chilli, spring onion, baby cress and lime wedge (optional).
- Serve with rice as an optional side.