How to make Vegan Squash & Coconut Curry
1. Heat the oil in a large pan.
2. Fry the onion, and add in the squash and red pepper.
3. Add in the tomato paste, then stir in the coconut milk and bring to a simmer.
4. Allow to simmer for 20 mins, or until the squash is tender. You may wish to add water if the sauce becomes too thick.
5. Season with Herbamare® Original seasoning salt and black pepper, and garnish with coriander.
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