Squash, Fennel and Miso Curry

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE SQUASH:

1 small butternut squash 2 tbsp olive oil salt and pepper 1 tsp ground cumin

subheading: FOR THE BASE:

3 tbsp olive oil 1 fennel bulb 3 cloves of garlic 10g ginger 2 tsp ground turmeric 1 tsp ground coriander 1 x 400g can of black beans 1 tbsp brown rice miso paste 1 x 400ml can of coconut milk 150ml vegetable stock 2 tbsp coconut yoghurt

subheading: FOR THE GREEN CHILLI PICKLE:

2 green chillis 2 spring onions 1 tbsp rice wine vinegar ½ lime 1 tbsp sugar ¼ tsp salt

BEFORE YOU START

Oven 200C | Baking tray lined with baking paper | Deep frying pan

Note: Ingredients may have been altered from the original.

Directions at bosh.tv

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