Mediterranean Kitchen Recipes Tips 2025 | Spicy Coconut Curry Ramen | Facebook

77K views · 175 reactions | We’re celebrating 10 years of DE cookbooks by bringing back your all-time favourite recipes! Over the next few weeks, we’ll be sharing them in our DE Classics Series—so keep an eye out for some OG throwbacks and let us know if you have any requests! ✨ First up: our Sri Lankan-Style Curry. Originally created for the deli in 2017, it became a real community favourite after Ella cooked it for Zac Efron on Down to Earth the following year. Since then, it’s remained one of our most-loved recipes! Packed with veg, bold flavours, and a creamy coconut base, it’s the perfect mix of comforting and nourishing—simple, delicious, and full of goodness. Here’s what you’ll need to make it ⬇️ 
½ butternut squash, cut into bite-sized chunks
1 large sweet potatoes, peeled & cut into small bite-sized chunks
3 tablespoons coconut oil
½ teaspoon each of ground turmeric, cinnamon & chilli powder
1 teaspoon each of curry powder, cumin seeds & black mustard seeds
1 small red onion, thinly sliced
3 cloves garlic, chopped 2 red peppers, deseeded & sliced
2 green chillies, deseeded & sliced
1 x 400ml coconut milk
1 tablespoon coconut sugar
½ limes, juiced
100g spinach
pinch of sea salt 1. Preheat oven to 220°C / 200°C fan / 428°F. 2. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of coconut oil, turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30-35 minutes until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side. 3. Meanwhile, place a heavy-based pan over medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds; cook for 30 seconds until they begin to pop. 4. Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes. 5. Add the roasted squash, sweet potatoes and peppers to the pan and cook for 5 more minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan. 6. Finally, stir through the spinach and leave to wilt before serving. | Deliciously Ella

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501K views · 43K reactions | 🥰💖SCRAPPY EP 110: BOUILLON POWDER from page 336 of SCRAPPY COOKING (on sale everywhere you can find books). Just dehydrate your veggies, grind em up and combine with nutritional yeast, salt, turmeric and black pepper for the most perfect homemade bouillon powder. #recipe #plantbased #zerowaste #scrappycooking #easyrecipe #plantbasedrecipe #quickrecipe #plantbased #plantbaseddiet #plantbasedrecipe | Carleigh Bodrug