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Ingredients
US|METRIC
4 SERVINGS
- 550 grams flour (plain, all-purpose)
- 1 1/4 tsp. salt
- 1 1/4 tsp. turmeric
- 1 1/4 tsp. curry powder
- 300 grams butter (vegan block, NOT the spreadable kind in a tub, I use Naturli vegan block cold and diced)
- 4 Tbsp. ice water
- soy milk (for brushing)
- 1 Tbsp. coconut oil
- 1 brown onion (peeled and finely chopped)
- 250 grams sweet potato (1 medium, peeled and chopped into small dice)
- 1 large carrot (chopped into small dice)
- 300 grams butternut squash (peeled and chopped into small dice)
- 115 grams savoy cabbage (1 packed cup finely shredded)
- 2 medium tomatoes (diced)
- 65 grams frozen peas
- 65 grams sweetcorn (frozen)
- 75 grams frozen broad beans (heaped ½ cup)
- 3 cloves garlic (peeled and crushed)
- 1 Scotch bonnet chilli (deseeded and finely chopped)
- 3 spring onions (scallions thinly sliced)
- 1/2 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/2 tsp. turmeric
- 1/2 tsp. dried thyme
- 1 tsp. salt
- 1/8 tsp. white pepper
- 180 mL full fat coconut milk (from a tin)
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