Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegan butternut squash and sweet potato curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Vegan Butternut Squash and Sweet Potato Curry is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vegan Butternut Squash and Sweet Potato Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Make ready 1 large onion
- Get 1 red pepper
- Take 2-3 garlic cloves
- Prepare Half a pack of mushrooms (100g)
- Take 1/2 butternut squash
- Make ready 1 sweet potato
- Make ready 1 can chickpeas
- Prepare 1 jar jalfrezi sauce
- Get 1 carton coconut cream (250ml)
- Make ready Large handful of spinach (frozen or fresh)
- Get Handful coriander (frozen or fresh)
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. Add the squash and coconut milk, then simmer until the squash is fork tender. Butternut squash curry is a comforting, hearty, and flavor-packed vegan curry!
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. Butternut squash curry is a comforting, hearty, and flavor-packed vegan curry! Subtly-sweet butternut squash is simmered with creamy coconut milk, warming spices, and fire-roasted tomatoes. 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.
So that is going to wrap it up with this exceptional food vegan butternut squash and sweet potato curry recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!
