Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan butternut squash and sweet potato curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Vegan Butternut Squash and Sweet Potato Curry Hello everybody, I hope you're having an amazing day today.
Vegan Butternut Squash and Sweet Potato Curry is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Vegan Butternut Squash and Sweet Potato Curry is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Make ready large onion
- Get red pepper
- Make ready garlic cloves
- Take a pack of mushrooms (100g)
- Take butternut squash
- Prepare sweet potato
- Take chickpeas
- Take jalfrezi sauce
- Make ready coconut cream (250ml)
- Prepare Large handful of spinach (frozen or fresh)
- Take coriander (frozen or fresh)
Ella also mentions chickpeas as an optional addition. Here is the recipe Ella posted on her Instagram. Vegan Butternut Squash Curry This creamy curry is delicious served over rice and vegetables, but it can easily be made into a soup with the addition of a little extra broth or plant milk. Add the garlic, butternut squash, sweet potatoes, potatoes and apple.
Steps 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
Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. 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. For US cup measures, use the toggle at the top of the ingredients list.
So that’s going to wrap this up with this special food vegan butternut squash and sweet potato curry recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
