Vegan Butternut Squash Thai Curry Crepes With Coconut Ginger Pea Recipes

THAI BUTTERNUT SQUASH RED CURRY

Steps:

• Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
• Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
• Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA

Steps:

• First, we get the crepes started.
• In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
• Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
• While the batter is sitting, we make the filling.
• In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
• Add the curry paste and stir constantly for 1-2 minutes.
• Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
• Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
• Back to the crepes!
• Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
• Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
• Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
• Onto the sauce:.
• Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
• Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
• Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!

COCONUT & SQUASH DHANSAK

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.

THAI INSPIRED BUTTERNUT SQUASH CURRY

Steps:

• In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
• Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
• Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
• Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
• Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
• Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
• Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
• Taste and adjust season accordingly.
• Serve over rice.