Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, squash and sweet potato curry - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Squash and sweet potato curry - vegan is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Squash and sweet potato curry - vegan is something which I have loved my entire life. They’re nice and they look fantastic.
Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Heat oil in a large saucepan over medium heat. Peel and chop butternut squash into small bit sized cubes.
To get started with this recipe, we have to prepare a few ingredients. You can have squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Squash and sweet potato curry - vegan:
- Prepare 1 tbsp coconut oil
- Take 1 onion, peeled and chopped
- Make ready 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
- Get 1 tsp ground turmeric
- Get 1 tsp garam masala
- Prepare 1/2 tsp ground cinnamon
- Take 1 can coconut milk
- Take 50-100 ml stock or hot water
- Get 1 butternut squash, cut into bitesized chunks
- Get 1 sweet potato, cut into bitesized chunks
- Prepare Couple of Handfuls of baby spinach or coriander - or any leafy green
I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. For US cup measures, use the toggle at the top of the ingredients list. Fresh basil adds a dash of color as well as lovely fresh flavor. Serve the curry with some more fresh basil, crushed peanuts and either on its own or over some basmati rice, or if you'd like it a little lighter, then serve it over cauliflower rice.
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 😋
We used coconut milk (the full fat version) for this vegan sweet potato curry, but you could use coconut cream if you wanted to make it even. 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.
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 am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
