Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, squash and sweet potato curry - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Squash and sweet potato curry - vegan is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Squash and sweet potato curry - vegan is something that I have loved my whole life.
It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Squash and sweet potato curry - vegan:
- Prepare 1 tbsp coconut oil
- Make ready 1 onion, peeled and chopped
- Get 2 cloves garlic, peeled and crushed
- Prepare 3 cm chunk fresh ginger, grated
- Prepare 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Make ready 1 tsp ground turmeric
- Prepare 1 tsp garam masala
- Make ready 1/2 tsp ground cinnamon
- Get 1 can coconut milk
- Prepare 50-100 ml stock or hot water
- Make ready 1 butternut squash, cut into bitesized chunks
- Take 1 sweet potato, cut into bitesized chunks
- Make ready 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. Creamy sweet potato curry with spinach! It's a wonderful comfort meal for dinner which is also great for meal prep.
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 😋
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. Simply divide it into portions, cool and then chill or freeze in airtight tubs.
So that is going to wrap it up with this special food squash and sweet potato curry - vegan recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
