Butternut Squash Curry


Sauté onion and garlic in Vegan Block. Add ginger, chili, garam masala, turmeric, ground coriander and tomato puree when they have softened.

Add Butternut Squash and stir. Let it fry for a few minutes.

Add coconut milk, passata and vegetable stock and cook for approx. 20 minutes until the pieces of Butternut Squash are tender.

Add Oat Cuisine to get the perfect, creamy consistency!

Add the spinach and cook for just a minute! Then season with lime, salt and pepper and serve with rice, coriander and lime. Enjoy!