Vegan Butternut Squash Thai Curry Crepes With Coconut Ginger Pea Recipes

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!

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.

Steps:

• In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
• Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
• Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
• Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
• Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
• Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
• Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
• Taste and adjust season accordingly.
• Serve over rice.