Vegan Butternut Squash and Sweet Potato Curry
Vegan Butternut Squash and Sweet Potato Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan butternut squash and sweet potato curry. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegan Butternut Squash and Sweet Potato Curry is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Vegan Butternut Squash and Sweet Potato Curry is something that I have loved my whole life.

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To get started with this particular recipe, we must first prepare a few components. You can cook vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
  1. Make ready 1 large onion
  2. Get 1 red pepper
  3. Make ready 2-3 garlic cloves
  4. Get Half a pack of mushrooms (100g)
  5. Prepare 1/2 butternut squash
  6. Take 1 sweet potato
  7. Take 1 can chickpeas
  8. Make ready 1 jar jalfrezi sauce
  9. Make ready 1 carton coconut cream (250ml)
  10. Prepare Large handful of spinach (frozen or fresh)
  11. Prepare Handful coriander (frozen or fresh)

It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. While the veg cook, peel and grate the garlic, ginger and turmeric onto a plate.

Steps to make Vegan Butternut Squash and Sweet Potato Curry:
  1. 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
  2. Add the chickpeas, sauce and coconut cream then turn the heat down to low and cover for 30mins
  3. Remove the lid and add the coriander, spinach and a few sprinkles of salt
  4. Serve up with rice and naan

Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils. 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. A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes.

So that’s going to wrap it up with this special food vegan butternut squash and sweet potato curry recipe. Thank you very much for reading. I’m confident that 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. Thank you for reading. Go on get cooking!