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A tasty vegan Indian style curry.Ingredients:500g mushrooms (we find button mushrooms work best) – chopped1 white onion – finely diced1 tbsp fresh ginger - grated1 tbsp tomato puree1 can chopped tomatoes (400g)200g butternut squash - chopped100g frozen peassoya single cream to serve100g plant based ‘yoghurt’50g Tongmaster tikka masala spice blend½ tsp cumin seeds1 tsp brown sugar / sweetener alternativeMethod:Add the butternut squash to a baking tray, drizzle with oil, salt, pepper and roast for around 20 minutes.While the squash is roasting, heat oil in a pan and add chopped onion, cook until..
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