Squash and sweet potato curry - vegan

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Squash and sweet potato curry - vegan is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Squash and sweet potato curry - vegan is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular 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. Prepare 1 tbsp coconut oil
  2. Take 1 onion, peeled and chopped
  3. Make ready 2 cloves garlic, peeled and crushed
  4. Get 3 cm chunk fresh ginger, grated
  5. Prepare 1 red chilli, finely chopped - or 1⁄3 tsp chilli flakes
  6. Make ready 1 tsp ground turmeric
  7. Prepare 1 tsp garam masala
  8. Prepare 1⁄2 tsp ground cinnamon
  9. Take 1 can coconut milk
  10. Get 50-100 ml stock or hot water
  11. Take 1 butternut squash, cut into bitesized chunks
  12. Prepare 1 sweet potato, cut into bitesized chunks
  13. Prepare Couple of Handfuls of baby spinach or coriander - or any leafy green

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. Butternut and Sweet Potato Curry by Nigella. Eat with the rice and put chopped cilantro and lime wedges on the table.

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 😋

Butternut and Sweet Potato Curry by Nigella. Eat with the rice and put chopped cilantro and lime wedges on the table. 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. Squash, Sweet Potato & Lentil Curry.

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