Squash and sweet potato curry - vegan. Nigella's vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. Heat oil in a large saucepan over medium heat.
I finally found the time this week to work on that curry, and I wish I hadn't waited so long because it was SO good: creamy, lightly spiced, and comfort-food good.
A creamy butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep.
This vegan curry is simple to make and naturally dairy-free.
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Nigella's vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with butternut squash, sweet potatoes and fiery chilli. Heat oil in a large saucepan over medium heat.
To get started 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 cook that.
Ingredients requirements Squash and sweet potato curry - vegan:
- Require 1 tbsp for coconut oil.
- Provide 1 of onion, peeled and chopped.
- Provide 2 cloves of garlic, peeled and crushed.
- Give 3 cm for chunk fresh ginger, grated.
- Give 1 for red chilli, finely chopped - or 1/3 tsp chilli flakes.
- Need 1 tsp of ground turmeric.
- Require 1 tsp garam masala.
- Need 1/2 tsp for ground cinnamon.
- Give 1 can of coconut milk.
- Provide 50-100 ml stock or hot water.
- Give 1 butternut squash, cut into bitesized chunks.
- Prepare 1 - sweet potato, cut into bitesized chunks.
- You need - Couple of Handfuls of baby spinach or coriander - or any leafy green.
I love serving this butternut squash curry over basmati rice and alongside naan bread. This is a rambunctiously vibrant 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. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside.
Squash and sweet potato curry - vegan step by step:
- Heat the oil in a pan (with a lid for later.).
- Sauté the onion for about 10-15 mins..
- 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..
- 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..
- 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..
- Serve and enjoy 😋.
For US cup measures, use the toggle at the top of the ingredients list. If you aren't a butternut squash lover or can't be bothered to prepare one, sweet potato makes an excellent stand in, as does pumpkin. You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Or green beans like my Super Simple Green Bean Potato Curry. Add the garlic, butternut squash, sweet potatoes, potatoes and apple.
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