a few tube
I’m Tim chief professional freerunner
I’m professional food lover I’m back
thanks to all the love you guys are
giving me so thank you for that
this time I’ve teamed up with Jamie’s
food team to come up with a great
vegetable curry that takes all the vegan
boxes as well everyone loves the curry
and this is no exception it’s rich it’s
wholesome and it’s got one of my
favorite ingredients Bernat squash
use the whole butternut squash this is a
hub there we go take the seeds out as
with most orange vegetables it’s high in
vitamin A which makes it good for your
eyesight there’s that rich orange and
cut it into about inch long cubes my
rogue cooking technique
preheat the oven to 190 tousle you
Burnet squash into the tray using walnut
oil today now it’s time to add some
seasoning two teaspoons cumin get that
in two teaspoons of coriander
one teaspoon of crushed chilies and 2
teaspoons of Madras curry powder that’s
what’s going to give it the kick those
are those traditional Indian spices
finally some plastic seasoning salt and
pepper shake that up a bit
backflipping squash
make sure it all gets some love
beautiful butternut squash put it in the
oven 190 for 40 minutes onto the base
start things off for the red onion slice
it my philosophy with food is to eat the
rainbow get as many different colors as
possible and that’s how I feel naturally
cover all your vitamins and minerals and
this red onion covers a purple part of
your diet which is quite rare to get
onions are a source of vitamin b6 which
helps reduce tightness and fatigue next
bit ginger thumbs with ginger is a great
source of potassium which helps your
muscles to function well let you want
one Chile I take the seeds out but if
you want it to be spicy leave the seeds
in two cloves of garlic slice them up as
fine as you like coriander just stalks
when you use the leaves later as garnish
now you’ve prepared them you want to get
them sizzling on some heat and your
medium-low get some oil in there give
that a second to start heating up get it
all in there get it sizzling releasing
other flavors I’m going to give it a bit
more spice two teaspoons of curry powder
I’m going to leave that stuff down on a
low heat while you prepare the next
ingredient tomatoes will take about five
or six Tomatoes get them all diced up
tomatoes are a good source of vitamin C
which is good for your bones skin your
hair so basically if you’re watching
this new you’re human probably pretty
good for you once the tomatoes are all
properly chopped and the check on your
onion base check that it’s caramelized
softened nicely put in your tomatoes
along with the tomatoes one of my
favorite ingredients chickpeas that’s
just exciting to me as a vegan bring up
to a boil and once it’s there put the
lid on turn the heat down and leave it
for 20 minutes
the base is ready now come take a look
beautiful smelling delicious if yours is
a bit too dry don’t forget you can add
some board water or vegetable stock
while that was boiling I prepared some
rice 1/2 teaspoon of turmeric gives it
that lovely yellow you can check out
Jamie he’s done loads of ways to prepare
rice in the best way possible check that
out here
don’t forget the bullet squash we’ve
been in the oven for 40 minutes there
you go
well the flavors cooked in for me that’s
the best ingredient of the curry the
final touch
then add a bag of spinach just gives it
a bit more leafy green pop the lid on
that the spinach wilt down and start
preparing your rice in a bowl should
serve for people pull baby
finally garnish it off for that
coriander we saved from earlier just
look at the colors how they come
together with that tumeric rice
let’s try see your coverage spices in
that worked so well with the butternut
has been roasted to perfection are so
sweet and so savory let us know in the
comments below what’s the best Cory
you’ve ever had thanks for watching guys
subscribe to the food tube and check out
my other vegan recipes down here if you
like cocktails remember to check out
Jamie’s drinks tube channel right here
to subscribe to my youtube over here I’m
going to keep eating this go make it
I’m Tim chief professional freerunner
I’m professional food lover I’m back
thanks to all the love you guys are
giving me so thank you for that
this time I’ve teamed up with Jamie’s
food team to come up with a great
vegetable curry that takes all the vegan
boxes as well everyone loves the curry
and this is no exception it’s rich it’s
wholesome and it’s got one of my
favorite ingredients Bernat squash
use the whole butternut squash this is a
hub there we go take the seeds out as
with most orange vegetables it’s high in
vitamin A which makes it good for your
eyesight there’s that rich orange and
cut it into about inch long cubes my
rogue cooking technique
preheat the oven to 190 tousle you
Burnet squash into the tray using walnut
oil today now it’s time to add some
seasoning two teaspoons cumin get that
in two teaspoons of coriander
one teaspoon of crushed chilies and 2
teaspoons of Madras curry powder that’s
what’s going to give it the kick those
are those traditional Indian spices
finally some plastic seasoning salt and
pepper shake that up a bit
backflipping squash
make sure it all gets some love
beautiful butternut squash put it in the
oven 190 for 40 minutes onto the base
start things off for the red onion slice
it my philosophy with food is to eat the
rainbow get as many different colors as
possible and that’s how I feel naturally
cover all your vitamins and minerals and
this red onion covers a purple part of
your diet which is quite rare to get
onions are a source of vitamin b6 which
helps reduce tightness and fatigue next
bit ginger thumbs with ginger is a great
source of potassium which helps your
muscles to function well let you want
one Chile I take the seeds out but if
you want it to be spicy leave the seeds
in two cloves of garlic slice them up as
fine as you like coriander just stalks
when you use the leaves later as garnish
now you’ve prepared them you want to get
them sizzling on some heat and your
medium-low get some oil in there give
that a second to start heating up get it
all in there get it sizzling releasing
other flavors I’m going to give it a bit
more spice two teaspoons of curry powder
I’m going to leave that stuff down on a
low heat while you prepare the next
ingredient tomatoes will take about five
or six Tomatoes get them all diced up
tomatoes are a good source of vitamin C
which is good for your bones skin your
hair so basically if you’re watching
this new you’re human probably pretty
good for you once the tomatoes are all
properly chopped and the check on your
onion base check that it’s caramelized
softened nicely put in your tomatoes
along with the tomatoes one of my
favorite ingredients chickpeas that’s
just exciting to me as a vegan bring up
to a boil and once it’s there put the
lid on turn the heat down and leave it
for 20 minutes
the base is ready now come take a look
beautiful smelling delicious if yours is
a bit too dry don’t forget you can add
some board water or vegetable stock
while that was boiling I prepared some
rice 1/2 teaspoon of turmeric gives it
that lovely yellow you can check out
Jamie he’s done loads of ways to prepare
rice in the best way possible check that
out here
don’t forget the bullet squash we’ve
been in the oven for 40 minutes there
you go
well the flavors cooked in for me that’s
the best ingredient of the curry the
final touch
then add a bag of spinach just gives it
a bit more leafy green pop the lid on
that the spinach wilt down and start
preparing your rice in a bowl should
serve for people pull baby
finally garnish it off for that
coriander we saved from earlier just
look at the colors how they come
together with that tumeric rice
let’s try see your coverage spices in
that worked so well with the butternut
has been roasted to perfection are so
sweet and so savory let us know in the
comments below what’s the best Cory
you’ve ever had thanks for watching guys
subscribe to the food tube and check out
my other vegan recipes down here if you
like cocktails remember to check out
Jamie’s drinks tube channel right here
to subscribe to my youtube over here I’m
going to keep eating this go make it
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