Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan butternut squash and sweet potato curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Vegan Butternut Squash and Sweet Potato Curry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Vegan Butternut Squash and Sweet Potato Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Prepare 1 large onion
- Get 1 red pepper
- Take 2-3 garlic cloves
- Prepare Half a pack of mushrooms (100g)
- Prepare 1/2 butternut squash
- Make ready 1 sweet potato
- Get 1 can chickpeas
- Prepare 1 jar jalfrezi sauce
- Make ready 1 carton coconut cream (250ml)
- Take Large handful of spinach (frozen or fresh)
- Prepare Handful coriander (frozen or fresh)
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. 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. After that, add your chopped pepper, butternut squash, sweet potato and black olives and fry until cooked.
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
Then add your lentils to the main pan once ready along with a few spoonfuls of Free Form meridian tikka masala sauce. Now start to cook your rice in a separate pan. Next add your desired amount of mixed herbs, Italian herbs and garlic. Add the cornflour, stir it all up then add the water gradually, stirring to work out any lumps. Add the squash and coconut milk, then simmer until the squash is fork tender.
So that’s going to wrap this up with this exceptional food vegan butternut squash and sweet potato curry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
