Squash and sweet potato curry - vegan

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, squash and sweet potato curry - vegan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Squash and sweet potato curry - vegan is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Squash and sweet potato curry - vegan is something which I have loved my entire life.

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To get started with this particular recipe, we have to prepare a few ingredients. 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. Get 1 tbsp coconut oil
  2. Prepare 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. Make ready 1 tsp ground turmeric
  7. Take 1 tsp garam masala
  8. Get 1⁄2 tsp ground cinnamon
  9. Get 1 can coconut milk
  10. Prepare 50-100 ml stock or hot water
  11. Get 1 butternut squash, cut into bitesized chunks
  12. Prepare 1 sweet potato, cut into bitesized chunks
  13. Make ready Couple of Handfuls of baby spinach or coriander - or any leafy green

Sauté for a couple of mins. 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.

Steps 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 😋

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. Eat with the rice and put chopped cilantro and lime wedges on the table.

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