Squash and sweet potato curry - vegan
Squash and sweet potato curry - vegan

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, squash and sweet potato curry - vegan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Squash and sweet potato curry - vegan is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Squash and sweet potato curry - vegan is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Squash and sweet potato curry - vegan:
  1. Prepare 1 tbsp coconut oil
  2. Prepare 1 onion, peeled and chopped
  3. Prepare 2 cloves garlic, peeled and crushed
  4. Prepare 3 cm chunk fresh ginger, grated
  5. Make ready 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
  6. Take 1 tsp ground turmeric
  7. Get 1 tsp garam masala
  8. Make ready 1/2 tsp ground cinnamon
  9. Take 1 can coconut milk
  10. Take 50-100 ml stock or hot water
  11. Get 1 butternut squash, cut into bitesized chunks
  12. Get 1 sweet potato, cut into bitesized chunks
  13. Prepare Couple of Handfuls of baby spinach or coriander - or any leafy green

Sauté for a couple of mins. Add the creamy solid bit from the coconut milk. Sauté for a couple of mins. And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green peas.

Steps to make Squash and sweet potato curry - vegan:
  1. Heat the oil in a pan (with a lid for later.)
  2. Sauté the onion for about 10-15 mins.
  3. Add the garlic, ginger, chilli, cinnamon and turmeric. Sauté for a couple of mins.
  4. Add the creamy solid bit from the coconut milk. Sauté for a couple of mins.
  5. 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.
  6. 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.
  7. Serve and enjoy 😋

Sauté for a couple of mins. And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green peas. And to add the needed proteins it has its share of chickpeas. Just as a side note, I always add chickpeas into curry recipes to boost the protein intake a vegetarian. Eat with the rice and put chopped cilantro and lime wedges on the table.

So that is going to wrap it up for this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!