Sweet Potato Butternut Squash Coconut Curry Over Kelp Noodles | Butternut Squash Recipe
Vegan and Vegetarian Deliciousness! Super Fragrant warming meal perfect for winter supper - low carb and natural carbs to keep your blood sugar stable and spices to activate blood and tantalize your taste buds - Easy Layered recipe
🛒 Ingredients You'll Need:
1 small butternut Squash, peeled and cut into medium Chunks
1 medium Garnet Sweet Potato, peeled and cut into medium cubes of spices
1/2 teaspoon Coriander
1/2 teaspoon Turmeric
1/2 teaspoon paprika
1/8 - 1/4 teaspoon cayenne pepper
sea salt
Lemon Pepper
1 can cannellini Beans
1/2 cup Vegetable Broth (plus more for the paste)
1 Can no Guar Gum Coconut Milk
1 small Sweet onion, fine slices
2 Tablespoons organic yellow Curry Paste
4-6 garlic cloves, roughly Chopped
1 inch Ginger Root sliced Thin
2 Carrots sliced on the Bias or several small carrots sliced thin as shown in the video
1 small daikon Radish sliced thin
1 Cup Frozen petite organic peas
season the squash chunks and sweet potato chunks with the seasonings toss in avocado oil and roast in 400 degree oven for 25 minutes
Blend the Bean with the thin part of the coconut Milk (scoop off the top thick for the sauce set aside)) and the vegetable broth
In a wok - heat avocado oil cook the onion until translucent add the yellow curry and ginger root let get fragrant add the carrots and cover
add a little more vegetable broth
add the coconut milk and curry powder (reduce if you like a lighter flavor) and bring to a boil add the bean mixture and the daikon rash let them cook for a bit while you soften the kelp noodles (directions are on the back of the package - rinse add water lemon and baking soda toss until softened rinse and set aside)
add the peas last with the roasted squash and sweet potato cook for a few more minutes. serve over the kelp noodles and top with fresh cilantro and maybe even some mint if you have on hand
AMAZING
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