This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
15g
Oil, cottonseed, salad or cooking
2Mediums
Onions, Raw
1
Apples, Raw, Without Skin
20g
Thai Curry Paste
5g
MAGGI Lazenby Worcester Sauce
500g
Butternut Cubes
750g
Soup, chicken broth, ready-to-serve
380g
Nestle Ideal Evaporated Milk
0.25tsp
Salt, Table
0.25tsp
Spices, Pepper, Black
30g
Nestle Dessert & Cooking Cream
45mg
Nuts, cashew nuts, dry roasted, without salt added
Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.
Blend until Smooth
5 Min
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
Reheat and Serve
2 Min
Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
Heat Oil and Cook Vegetables
of
3
Heat the oil in a pot and gently cook the onions for 5 minutes. Add the apple, curry paste and Worcestershire sauce and cook for 2 minutes. Stir in the butternut and stock and simmer, covered for 20 minutes. Stir in the evaporated milk and season with salt and pepper.
Blend until Smooth
of
3
Allow to cool slightly and use a stick blender to blend until smooth. Alternatively, pureé the mixture in a blender.
Reheat and Serve
of
3
Reheat before serving and serve with either a drizzle of cream or a sprinkling of dukkah, coriander leaves and chilli slices, if desired.
Recipe PDF
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