Awesome recipe, the squash tastes amazing with the coconut milk. Took some of the other reviewers advice and used two cups of chicken stock instead of 2 cups of water (of course, it wasn't vegan). Also, I didn't have fenugreek so used fennel seed and it was delicious! I should have used more. I want to try fresh fennel next time, too. Also, I added the cilantro in at the very end instead of cooking it the whole 30 minutes. Gives it a nice fresh flavor.
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Awesome recipe, the squash tastes amazing with the coconut milk. Took some of the other...