I cook big curries like this a lot for my friends and family and they’re always a hit. They’re also a good way of introducing people to plantbased meals, as a curry feels familiar. This one is a particular favourite, as it’s got so much flavour. The squash is tossed with curry powder and roasted until tender with some red peppers, it’s then tossed into a pan with more spices – sautéed cumin and mustard seeds, and some garlic and onion, which then simmer with galangal, tomato purée, ground ginger, lime juice and coconut milk.
Ella Mills, founder of Deliciously Ella, is an award-winning cookery author and entrepreneur, and a champion of plant-based living.
The Plant Based Cook Book
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