Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vegan butternut squash and sweet potato curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. How to garnish Curried Butternut Squash and Sweet Potato Soup.
Vegan Butternut Squash and Sweet Potato Curry is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegan Butternut Squash and Sweet Potato Curry is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Get 1 large onion
- Prepare 1 red pepper
- Take 2-3 garlic cloves
- Get Half a pack of mushrooms (100g)
- Make ready 1/2 butternut squash
- Prepare 1 sweet potato
- Make ready 1 can chickpeas
- Make ready 1 jar jalfrezi sauce
- Get 1 carton coconut cream (250ml)
- Prepare Large handful of spinach (frozen or fresh)
- Prepare Handful coriander (frozen or fresh)
The textural combination of squash and potatoes works well together and the spices make it very flavorful! Creamy, sweet Butternut Squash Curry served over piles of steaming rice. You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Ways to adapt my Butternut Squash Curry.
Instructions to make Vegan Butternut Squash and Sweet Potato Curry:
- 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
- Add the chickpeas, sauce and coconut cream then turn the heat down to low and cover for 30mins
- Remove the lid and add the coriander, spinach and a few sprinkles of salt
- Serve up with rice and naan
You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Ways to adapt my Butternut Squash Curry. Use sweet potato, pumpkin or cauliflower florets instead of. This creamy vegan butternut squash curry with chickpeas, broccolini, and rice makes a hearty main dish with no oil and low calories. The highlight of the meal was the Chef's Curry my husband ordered.
So that is going to wrap this up for this special food vegan butternut squash and sweet potato curry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
