Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan butternut squash and sweet potato curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
The Best New And Exclusive Varieties For Your Gardens! 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.
Vegan Butternut Squash and Sweet Potato Curry is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Vegan Butternut Squash and Sweet Potato Curry is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Make ready large onion
- Prepare red pepper
- Get garlic cloves
- Get a pack of mushrooms (100g)
- Make ready butternut squash
- Get sweet potato
- Make ready chickpeas
- Take jalfrezi sauce
- Take coconut cream (250ml)
- Make ready Large handful of spinach (frozen or fresh)
- Get coriander (frozen or fresh)
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 is a rambunctiously vibrant 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.
Instructions to make Vegan Butternut Squash and Sweet Potato Curry:
- Fry the chopped onion, garlic and peppers in an oiled pan for 5mins, then add in the mushrooms followed by cubes of butternut squash and sweet potato. Cook for another 10 mins
- Add the chickpeas, sauce and coconut cream then turn the heat down to low and cover for 30mins
- Remove the lid and add the coriander, spinach and a few sprinkles of salt
- Serve up with rice and naan
I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices. Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Sometimes I make it with sweet potatoes but they can become very soft.
So that is going to wrap it up for this special food vegan butternut squash and sweet potato curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
