Taste of Home

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Squash and sweet potato curry - vegan is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Squash and sweet potato curry - vegan is something that I have loved my entire life.

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To get started with this particular 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 cook that.

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The ingredients needed to make Squash and sweet potato curry - vegan:

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

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 peas. And to add the needed proteins it has its share of chickpeas. Just as a side note, I always add chickpeas into curry recipes to boost the protein intake a vegetarian. Eat with the rice and put chopped cilantro and lime wedges on the table.

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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 😋

Just as a side note, I always add chickpeas into curry recipes to boost the protein intake a vegetarian. Eat with the rice and put chopped cilantro and lime wedges on the table. 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. This easy, one-pot curry is made with butternut squash, potatoes, and onion for a hearty vegan meal.

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