Virtual Cafe


Welcome to the Virtual Café, offering fantastic Ideas and recopies to inspire and enjoy. The idea behind the Virtual café is to hopefully get people out of the same old same old foods that have become an everyday routine often restricting our nutritional intake, generally loaded with preservative and refined sugars. The virtual café is also a net work to share your recopies and ideas hopefully motivating people to make wiser choices moving forward into a healthier lifestyle.

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Butternut Squash Red Thai Curry | Natural Body Cafe

Butternut Squash Red Thai Curry

Sunday, April 08, 2018

This is a great one for those cooler days as it’s warming and delicious with a bit of a chilli kick. If you don’t want a veggie curry it’s really easy to add Chicken or Salmon.

A super simple recipe that packs a punch flavour wise with that chilli kick.


Ingredients

  • 1 Whole butternut squash
  • 1 Large onion chopped
  • 2 or 3 Cloves garlic chopped
  • 3 Large handfuls spinach
  • 1 ½ Tins coconut milk
  • 2 Tbsp Red Thai curry paste
  • 1 Tbsp Olive oil
  • Salt & Pepper to taste

Method

  • Heat the olive oil in a pan and add the chopped onion and garlic until it is softened, not browned.
  • Peel the squash and remove the seeds from the centre, then cut into large cubes.
  • Add the butternut squash to the softened onion and garlic and stir together.
  • Pour in the coconut milk into the vegetable mixture.
  • Add 2 Tbsp of Red Thai curry paste, I like Blue Dragon and again, the amount comes down to your personal preference.
  • Add salt and pepper and leave with the lid slightly ajar for an hour on a medium heat.
  • After an hour, the squash should start to soften and the flavour infusing.
  • If you are going to add Chicken or Salmon, this would be a good time to do so.
  • Leave simmering for a further half an hour.
  • At the very last minute add in the spinach leaves as these take no time to soften.
  • There you have it, a very easy, delicious recipe that is full of healthy fats, carbs and proteins