Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, squash and sweet potato curry - vegan. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Squash and sweet potato curry - vegan is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Squash and sweet potato curry - vegan is something which I’ve loved my entire life. They’re nice and they look wonderful.
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. Add the chickpeas to the saucepan with the tomatoes, sweet potato, carrots & squash. Bring to a simmer, bring it to medium/low heat and cover the pan.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 1 tbsp coconut oil
- Get 1 onion, peeled and chopped
- Prepare 2 cloves garlic, peeled and crushed
- Prepare 3 cm chunk fresh ginger, grated
- Get 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Prepare 1 tsp ground turmeric
- Prepare 1 tsp garam masala
- Take 1/2 tsp ground cinnamon
- Make ready 1 can coconut milk
- Get 50-100 ml stock or hot water
- Get 1 butternut squash, cut into bitesized chunks
- Prepare 1 sweet potato, cut into bitesized chunks
- Make ready Couple of Handfuls of baby spinach or coriander - or any leafy green
Ella also mentions chickpeas as an optional addition. Here is the recipe Ella posted on her Instagram. How to make vegan sweet potato curry It's a simple mix of onion, garlic, ginger, red curry paste and spices, with sweet potato, lentils, canned tomato, vegetable stock, coconut milk, fresh basil and a little peanut butter! This is a rambunctiously vibrant curry, both to look at and eat.
Steps to make Squash and sweet potato curry - vegan:
- 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 😋
How to make vegan sweet potato curry It's a simple mix of onion, garlic, ginger, red curry paste and spices, with sweet potato, lentils, canned tomato, vegetable stock, coconut milk, fresh basil and a little peanut butter! 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 is going to wrap this up for this exceptional food squash and sweet potato curry - vegan recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
