Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea

May 20, 2023May 20, 20230 1
Vegan Butternut Squash Thai Curry Crepes with Coconut-Ginger-Pea Recipe
in Vegan

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup chickpea flour
1 cup white flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 cups warm water
1 can coconut milk ( with 1/4 cup set aside for the sauce )
2 -3 tablespoons green curry paste
1/2 cup water
1 small butternut squash , peeled , seeds removed , and cubed
1/4 cup basil , shredded
1 teaspoon salt
1 teaspoon unbleached cane sugar
1/2 red pepper , thinly sliced
1/4 cup coconut milk
1/2 cup fresh ginger , reduction ( boil some ginger in water for awhile )
3 tablespoons peanut butter
1/8 cup crushed peanuts
12 basil leaves
red pepper , hearts ( cut off the bottom of a pepper you 'll see what I mean )
1/4 cup unsweetened flaked coconut

Nutrision Information

Servings Per Recipe
6
Calories
365
Sugar
5g
Fat
23g
Vegan butternut squash Thai curry crepes with coconut-ginger-pea are a delightful recipe that combines several flavors to give a unique experience to your taste buds. The crepes are light, airy, and have a hint of crispiness, providing a solid foundation for the texture and flavor of the curry. The vegan butternut squash Thai curry has a rich and intense flavor profile with a hint of spice. The crunchiness of the peanuts adds another texture to the dish. Finally, the unsweetened flaked coconut rounds the dish with a nutty flavor. The recipe is perfect for any time of the day, whether it is for breakfast, lunch, or dinner.

Instructions

1.In a large mixing bowl, whisk together chickpea flour, white flour, and salt.
2.Gently whisk in 2 tablespoons of olive oil and gradually add warm water until smooth.
3.Allow the batter to rest for at least 30 minutes.
4.In a saucepan, combine coconut milk (leaving 1/4 cup set aside for the sauce) and green curry paste, bring to boil and stir in 1/2 cup water.
5.Add in the butternut squash, basil, salt, and sugar, cook for 5-10 minutes, or until the squash is tender.
6.Blend roasted ginger, peanut butter, and 1/4 cup of coconut milk to make the sauce.
7.Heat a non-stick skillet over medium heat and spray with cooking oil spray.
8.Pour enough batter into the skillet to coat the bottom and cook for about a minute until the edges start to crisp and bubble.
9.Flip the crepe and cook for another minute.
10.Repeat until all the batter is used up.
11.Serve the crepes with the butternut squash curry, and top with crushed peanuts, basil leaves and red pepper.
12.Optional: garnish with unsweetened flaked coconut.

PROS

These vegan butternut squash Thai curry crepes are a perfect meal for people who want to enjoy a creative twist to a classic recipe.
They are also vegan, making them ideal for people who follow a plant-based diet.

CONS

The recipe requires some effort to create.
The number of steps involved may intimidate people who like to cook easy and quick meals.

HEALTH & BENEFITS

The butternut squash in this recipe contains fiber, vitamins C, A, and E, and antioxidants that boost your immune system.
Moreover, ginger is an anti-inflammatory agent, while the basil leaves support proper digestion and provide a rich source of antioxidants.

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