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

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, squash and sweet potato curry - vegan. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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

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To begin with this recipe, we must prepare a few ingredients. You can cook squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you can achieve that.

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

Add the garlic, ginger, chilli, cinnamon and turmeric. Sauté for a couple of mins. Add the creamy solid bit from the coconut milk. Sauté for a couple of mins.

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 😋

Add the creamy solid bit from the coconut milk. Sauté for a couple of mins. 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.

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