Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Squash and sweet potato curry - vegan is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Squash and sweet potato curry - vegan is something which I’ve loved my whole life. They are fine and they look wonderful.
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. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1 tbsp coconut oil
- Take 1 onion, peeled and chopped
- Prepare 2 cloves garlic, peeled and crushed
- Prepare 3 cm chunk fresh ginger, grated
- Get 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Make ready 1 tsp ground turmeric
- Get 1 tsp garam masala
- Take 1/2 tsp ground cinnamon
- Take 1 can coconut milk
- Prepare 50-100 ml stock or hot water
- Make ready 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
This curry with sweet potato, carrots and squash has the perfect Autumn touch. You cannot have a veggie food blog without a good curry with sweet potato recipe! And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green. Creamy sweet potato curry with spinach!
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 😋
It's a wonderful comfort meal for dinner which is also great for meal prep. This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming As long as you reach for a Thai red curry paste that doesn't contain fish sauce (we like the Thai Kitchen brand, which is easy to find at grocery stores), this meal is vegan. Momma Cherri cooks a winter warmer for her vegan peeps. Butternut squash and sweet potatoes curry with an assortment of mixed root vegetables.
So that’s going to wrap this up with this exceptional food squash and sweet potato curry - vegan recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
