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Tomato & Squash Curry
Ingredients:
1 medium onion, thinly sliced
2 cups squash, cubed (cooked or raw)
16.5 oz. chopped tomatoes
1/2 cup split yellow peas
4-6 tbsp. red curry paste
2 cups vegetable stock
1 - 15 oz. tin lite coconut milk red pepper flakes, to taste Coconut oil (for sauteing onions)
Freshly shredded herbs for garnish (i.e. parsley) (optional)
Directions:
Saute onions in oil over med. heat until softened. Add curry paste & pepper flakes & cook until all ingredients are heated through. Add coconut milk & whisk paste into it. Add peas, tomatoes, squash & stock. Simmer until peas & squash (if added raw) are soft.
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