Recipe Butternut Squash Coconut Milk
Bring to a boil.
Recipe butternut squash coconut milk. Step 2 place squash mixture in a blender. 14 oz coconut cream this is my secret ingredient to the incredible taste or 14 oz full fat coconut milk. Sprinkle with more cilantro and cayenne if you like.
Add coconut milk veggie broth and cook until squash is tender. To bake the squash preheat oven to 375 degrees. 8 notes 1 cup servings nutrition 222 calories per serving.
Cover reduce heat and simmer 20 minutes or until squash is tender stirring occasionally. Stir in the coconut milk lentils and chopped kale cook for 5 minutes. 1 butternut squash about 3lbs 2 carrots.
Add butternut squash cubes and stir to coat. 3 4 cups vegetable stock as needed. Avocado or coconut oil.
Remove the stew from the heat and add the fresh cilantro. Add 2 cups water coconut milk salt red pepper and squash. Add roasted butternut squash and coconut milk ingredients to a large food processor or high speed blender.
In a 3 or 4 qt. Heat a large frying pan or wok tip in the curry paste and fry for 1 min. Add the brown sugar curry garlic cinnamon ginger and salt.