Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, squash and sweet potato curry - vegan. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hand blended curry kits with step-by-step instructions. Perfect for cooks of all ages. Includes Gentle Jalfrezi, Kicking Korma, Red & Green Thai and a Vindaloo-style hot curry Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. Huge Range Of Food - Fast Delivery & Quick, Easy Returns - Clothing, Accessories & More This is a rambunctiously vibrant vegan curry, both to look at and eat.
Squash and sweet potato curry - vegan is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Squash and sweet potato curry - vegan is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must 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 that.
The ingredients needed to make Squash and sweet potato curry - vegan:
- Take 1 tbsp coconut oil
- Make ready 1 onion, peeled and chopped
- Make ready 2 cloves garlic, peeled and crushed
- Take 3 cm chunk fresh ginger, grated
- Take 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Take 1 tsp ground turmeric
- Get 1 tsp garam masala
- Make ready 1/2 tsp ground cinnamon
- Get 1 can coconut milk
- Get 50-100 ml stock or hot water
- Make ready 1 butternut squash, cut into bitesized chunks
- Make ready 1 sweet potato, cut into bitesized chunks
- Prepare Couple of Handfuls of baby spinach or coriander - or any leafy green
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.
Steps 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 😋
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. 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.
So that’s going to wrap this up for this special food squash and sweet potato curry - vegan recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
