Squash and sweet potato curry - vegan
Squash and sweet potato curry - vegan

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Squash and sweet potato curry - vegan is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Squash and sweet potato curry - vegan is something that I’ve loved my whole life. They are fine and they look wonderful.

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 get started with this particular recipe, we must 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.

The ingredients needed to make Squash and sweet potato curry - vegan:
  1. Make ready coconut oil
  2. Get onion, peeled and chopped
  3. Get garlic, peeled and crushed
  4. Get chunk fresh ginger, grated
  5. Prepare red chilli, finely chopped - or 1/3 tsp chilli flakes
  6. Get ground turmeric
  7. Make ready garam masala
  8. Get ground cinnamon
  9. Prepare coconut milk
  10. Prepare stock or hot water
  11. Take butternut squash, cut into bitesized chunks
  12. Get sweet potato, cut into bitesized chunks
  13. 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. Creamy sweet potato curry with spinach! It's a wonderful comfort meal for dinner which is also great for meal prep.

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 😋

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. Chicken Sweet Potato CurryChef Jimmy Boswell. fresh green beans, carrot, chili powder.

So that’s going to wrap it up for this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!