This is entertaining made easy and it’s extra tasty.
2 tbsp vegetable oil
Red curry paste to taste (I used roughly 100g)
1 butternut squash, peeled and cubed
1 can of coconut milk
1 tbsp lemon grass paste
500g tagliatelle pasta
- Heat the oil in a large pan or wok.
- Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
- Pour in the coconut milk, stir well and bring to the boil.
- Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
- When the squash is almost done, cook the pasta according to packet instructions, then drain well.
- Pour half the sauce from the pan into a big bowl and mix with the pasta.
- Plate up and place remaining squash and fresh coriander on top.
- Add siracha if you fancy some extra spice, which I always do.
I already know what you’re thinking. BORING! Everyone always makes stuffed peppers for vegans and it’s getting really old. Well think again! This is a revamped recipe that you’re not only going to want to eat yourself, but rustle up as a great starter for a main meal. One thing this dish isn’t is pretty. I suppose if you fannied around for a little while with some rocket, you could make a meaningful display, but I don’t have time for that sort of nonsense. 😛
60 grams cous cous (2 servings)
Half a jar of sun dried tomatoes, chopped
Half a jar of artichoke hearts, chopped
1 vegetable stock cube
Wholemeal bread crumbs
6 sweet long peppers of varying sizes
- Turn the oven on. Slice your peppers down the middle. Season with a little salt and pepper, then place in the oven for 10 minutes to begin cooking.
- In the meantime, prepare your cous cous as per packet instructions, mixing in a vegetable stock cube to give flavour.
- Now add the sun dried tomato and artichoke to the cous cous. Don’t worry about any extra oil. It all adds to the Mediterranean flavour.
- Remove peppers from the oven and fill with the cous cous mixture.
- Top with a generous helping of nutritional yeast and bread crumbs for that extra crunch.
- Place back in the oven for a further 10-15 minutes so the peppers can soften and the top can go crispy.
Serve as a light lunch with a salad or on it’s own as a starter.