Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice Total: 65 mins Easy Easy Serves: 4 Serves: 4 Gluten ...

The Fall is finally here, and you know what that means? Try this Butternut Squash Curry alongside pumpkin-spiced lattes, cozy ...

An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g ...

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.

Melt the butter and the oil in a wok, add the onion and sweat over a gentle heat until soft and translucent. Meanwhile, prepare the butternut squash, add to the onion and cook uncovered for 3-4 ...

Butternut squash soup is a winter staple that’s vibrant, nutritious and full of flavour - perfect for a family dinner. This recipe serves six and can be found in Mary Berry’s cookbook ...

Heat the olive oil in a large Dutch oven over a medium flame. Add the onion and carrot and sauté until soft and translucent, about 5 minutes. Add the garlic, ginger and curry powder, and sauté ...