Vegan Butternut Squash Thai Curry Crepes With Coconut Ginger Pea Recipes

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!

VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY

Steps:

• Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
• Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
• When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
• Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
• Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

VEGETARIAN THAI GREEN CURRY

Steps:

• Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
• Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.