Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, squash and sweet potato curry - vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Squash and sweet potato curry - vegan is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Squash and sweet potato curry - vegan is something which I have loved my entire life.
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. And then, of course, I got busy.
To begin with this particular recipe, we must first prepare a few ingredients. 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 coconut oil
- Take onion, peeled and chopped
- Get garlic, peeled and crushed
- Take chunk fresh ginger, grated
- Make ready red chilli, finely chopped - or 1/3 tsp chilli flakes
- Prepare ground turmeric
- Take garam masala
- Get ground cinnamon
- Prepare coconut milk
- Prepare stock or hot water
- Make ready butternut squash, cut into bitesized chunks
- Prepare sweet potato, cut into bitesized chunks
- Make ready Couple of Handfuls of baby spinach or coriander - or any leafy green
Super idea, I absolutely loved the. Heat oil in a large saucepan over medium heat. 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.
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 😋
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. This vegan curry is simple to make and naturally dairy-free.
So that’s going to wrap this up for this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
