Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vegan butternut squash and sweet potato curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Vegan Butternut Squash and Sweet Potato Curry is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Vegan Butternut Squash and Sweet Potato Curry is something that I have loved my entire life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:
- Make ready 1 large onion
- Get 1 red pepper
- Make ready 2-3 garlic cloves
- Make ready Half a pack of mushrooms (100g)
- Get 1/2 butternut squash
- Take 1 sweet potato
- Take 1 can chickpeas
- Get 1 jar jalfrezi sauce
- Take 1 carton coconut cream (250ml)
- Make ready Large handful of spinach (frozen or fresh)
- Prepare Handful coriander (frozen or fresh)
Now start to cook your rice in a separate pan. Next add your desired amount of mixed herbs, Italian herbs and garlic. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. While the veg cook, peel and grate the garlic, ginger and turmeric onto a plate.
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
Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils. Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices. Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Just before serving, add lemon juice.
So that’s going to wrap this up with this exceptional food vegan butternut squash and sweet potato curry recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
