Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites. This time, I am going to make it a bit tasty. 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. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire.
Squash and sweet potato curry - vegan is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Squash and sweet potato curry - vegan is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Squash and sweet potato curry - vegan:
- Take 1 tbsp coconut oil
- Take 1 onion, peeled and chopped
- Get 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
- Take 1 tsp garam masala
- Get 1/2 tsp ground cinnamon
- Get 1 can coconut milk
- Get 50-100 ml stock or hot water
- Make ready 1 butternut squash, cut into bitesized chunks
- Get 1 sweet potato, cut into bitesized chunks
- Take Couple of Handfuls of baby spinach or coriander - or any leafy green
This vegan sweet potato curry has got us pretty excited around these parts. The past week we've been testing it and then shooting it so we've. 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!
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 😋
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! 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.
So that’s going to wrap it up with this exceptional food squash and sweet potato curry - vegan recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
