Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
The textural combination of squash and potatoes works well together and the spices make it very flavorful! I didn't have any madras curry powder so I used yellow curry powder and some crushed maras (yes, maras) pepper; you may want to cut back on the hot pepper if you don't like things too spicy. A simple pumpkin and sweet potato soup with coconut milk and lots of curry.
Squash and sweet potato curry - vegan is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Squash and sweet potato curry - vegan is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Squash and sweet potato curry - vegan:
- Make ready 1 tbsp coconut oil
- Make ready 1 onion, peeled and chopped
- Get 2 cloves garlic, peeled and crushed
- Get 3 cm chunk fresh ginger, grated
- Get 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Take 1 tsp ground turmeric
- Prepare 1 tsp garam masala
- Prepare 1/2 tsp ground cinnamon
- Take 1 can coconut milk
- Make ready 50-100 ml stock or hot water
- Prepare 1 butternut squash, cut into bitesized chunks
- Take 1 sweet potato, cut into bitesized chunks
- Get Couple of Handfuls of baby spinach or coriander - or any leafy green
If you aren't a butternut squash lover or can't be bothered to prepare one, sweet potato makes an excellent stand in, as does pumpkin. You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Or green beans like my Super Simple Green Bean Potato Curry. A creamy butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep.
Instructions to make Squash and sweet potato curry - vegan:
- Heat the oil in a pan (with a lid for later.)
- Sauté the onion for about 10-15 mins.
- Add the garlic, ginger, chilli, cinnamon and turmeric. Sauté for a couple of mins.
- Add the creamy solid bit from the coconut milk. Sauté for a couple of mins.
- Add the squash, sweet potato and rest of the coconut milk as well as about 250 ml of stock. Bring to boil. Simmer and cover until the squash and potato are cooked - about 45mins. Check to make sure it’s not going dry - add more stock if it is.
- Once the squash and potato are cooked, remove from the heat and squeeze the lime in and stir the leafy greens in. Put the lid back on for a few mins so the greens wilt slightly.
- Serve and enjoy 😋
This vegan curry is simple to make and naturally dairy-free. I love serving this butternut squash curry over basmati rice and alongside naan bread. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. This is a rambunctiously vibrant curry, both to look at and eat.
So that is going to wrap it up with this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
