Squash and sweet potato curry - vegan

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, squash and sweet potato curry - vegan. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Squash and sweet potato curry - vegan is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Squash and sweet potato curry - vegan is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Squash and sweet potato curry - vegan:
  1. Make ready 1 tbsp coconut oil
  2. Take 1 onion, peeled and chopped
  3. Get 2 cloves garlic, peeled and crushed
  4. Prepare 3 cm chunk fresh ginger, grated
  5. Prepare 1 red chilli, finely chopped - or 1⁄3 tsp chilli flakes
  6. Prepare 1 tsp ground turmeric
  7. Prepare 1 tsp garam masala
  8. Get 1⁄2 tsp ground cinnamon
  9. Get 1 can coconut milk
  10. Make ready 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. 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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