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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, squash and sweet potato curry - vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Nigella's vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. Heat the oil in a pan (with a lid for later.).

Squash and sweet potato curry - vegan is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Squash and sweet potato curry - vegan is something which I have loved my entire life.

To begin 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 can achieve it.

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

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. How to make vegan sweet potato curry It's a simple mix of onion, garlic, ginger, red curry paste and spices, with sweet potato, lentils, canned tomato, vegetable stock, coconut milk, fresh basil and a little peanut butter! To make the curry: Sauté the onions, then add the garlic, chili and curry powder.

Instructions 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 😋

Add the cornflour, stir it all up then add the water gradually, stirring to work out any lumps. Add the squash and coconut milk, then simmer until the squash is fork tender. This is a rambunctiously vibrant 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. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside.

So that’s going to wrap this up with this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!