Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan butternut squash and sweet potato curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Add the garlic, butternut squash, sweet potatoes, potatoes and apple.
Vegan Butternut Squash and Sweet Potato Curry is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vegan Butternut Squash and Sweet Potato Curry is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Get 1 large onion
- Get 1 red pepper
- Make ready 2-3 garlic cloves
- Get Half a pack of mushrooms (100g)
- Prepare 1/2 butternut squash
- Make ready 1 sweet potato
- Take 1 can chickpeas
- Make ready 1 jar jalfrezi sauce
- Make ready 1 carton coconut cream (250ml)
- Make ready Large handful of spinach (frozen or fresh)
- Get Handful coriander (frozen or fresh)
Vegan Butternut Squash Curry This creamy curry is delicious served over rice and vegetables, but it can easily be made into a soup with the addition of a little extra broth or plant milk. Subtly-sweet butternut squash is simmered with creamy coconut milk, warming spices, and fire-roasted tomatoes. To make the curry: Sauté the onions, then add the garlic, chili and curry powder. Add the cornflour, stir it all up then add the water gradually, stirring to work out any lumps.
Steps to make Vegan Butternut Squash and Sweet Potato Curry:
- Fry the chopped onion, garlic and peppers in an oiled pan for 5mins, then add in the mushrooms followed by cubes of butternut squash and sweet potato. Cook for another 10 mins
- Add the chickpeas, sauce and coconut cream then turn the heat down to low and cover for 30mins
- Remove the lid and add the coriander, spinach and a few sprinkles of salt
- Serve up with rice and naan
Add the squash and coconut milk, then simmer until the squash is fork tender. Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices. Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Add the butternut squash, garlic, and ginger.
So that is going to wrap it up for this special food vegan butternut squash and sweet potato curry recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
