A colourful vegan curry, rich, wholesome and full of tasty goodness, this is the prefect New Year dish. Free-runner extraordinaire Tim Shieff shares his favourite curry recipe based on traditional Indian spices, whole roasted butternut squash, chickpeas and spinach served on a bed of tumeric infused rice. If you’ve never tried a vegan curry before this is the one to make.
Find the recipe here: http://www.jamieoliver.com/recipes/member-recipes/recipe-detail/4688/
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V – This is a Vegan recipe
GF – This is a Gluten-Free recipe
DF – This is a Dairy-Free recipe
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Not a vegetarian but so enjoy vegetarian and vegan food. Will be giving this a go for the me and the wife. Needs more chilli for me though!
Butternut squash or but-net-squash or burn that squash?
You look so unsympatic 😂
Blasphemy
Crazy Tim
Recipe isn’t on the website. Tried searching it too but not there
👍WOW. Looks incredible
sorry but boring presentation. bring back Dj barbecue 😀
That's not how you make a curry, and this guy can't even pronounce the ingredients. Does jamie intentionally go out looking for knobheads to put on his channel.
just tried this recipe. First time having butternut squash. SO IN LOVE, AMAZING!!!
Thanks so much it was delicious
wow i love your videos thanks for sharing
looks yum
he fall from the roof?
Nice work Mr Shieff, tasted great. Thanks
Just one ingredient missing . . . cauliflower of course, for the colour white of course?
Great recipe nonetheless fella
I really like this recipe, thanks a bunch 🙂
I took the liberty to write it down, which makes it easy for me to keep printed out with my other recipes…
I post it here in case anybody else likes to print it as text 🙂
Serves 4 people
===============
– preheat oven 190'
1 butter squash -> cut in 1 inch cubes
1 or 2 spoons of oil
2 teasp kumin
2 teasp coriander
1 teasp chilly
2 teasp madrass curry powder
salt + pepper
– shake in the tray
– put in oven: 190' for 40 min
1 large red onion, sliced
1 thumb of ginger, finely chopped
1 chilly -> cut in small pieces
1 teasp garlic
1 coriander bundle -> finely cut the stokes
– oil in pan, drop all vegetables
add 2 teasp curry powder
– low heat
add 1 can of tomatoes
add 1 can of chickpeas
– cook for 20 min with lead on, low heat
Add squash to the soup,
cook for 2 minutes
add 1 bag of spinaches (fresh)
cool for 2 minutes more
Use the coriander leaves from earlier as decoration.
Serve with boiled rice.
Great vid, thank you!
Nice entrance
Thank you so much for this recipe 🙏🙌