Recipe: Yummy Squash and sweet potato curry - vegan

Squash and sweet potato curry - vegan. 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.

And as Autumn is knocking at the door it is the time to present you one that has a few Autumn delicacies such as carrots, squash and green. Rich and satisfying vegan sweet potato curry. Hearty, comforting and insanely good, this vegan curry is really simple to make with very impressive results. You can cook Squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Squash and sweet potato curry - vegan

It's 1 tbsp of coconut oil.
You need 1 of onion, peeled and chopped.
You need 2 cloves of garlic, peeled and crushed.
Prepare 3 cm of chunk fresh ginger, grated.
You need 1 of red chilli, finely chopped - or 1/3 tsp chilli flakes.
Prepare 1 tsp of ground turmeric.
It's 1 tsp of garam masala.
You need 1/2 tsp of ground cinnamon.
You need 1 can of coconut milk.
You need 50-100 ml of stock or hot water.
It's 1 of butternut squash, cut into bitesized chunks.
You need 1 of sweet potato, cut into bitesized chunks.
You need of Couple of Handfuls of baby spinach or coriander - or any leafy green.

This vegan sweet potato curry has got us pretty excited around these parts. The past week we've been testing it and then shooting it so we've. Creamy sweet potato curry with spinach! It's a wonderful comfort meal for dinner which is also great for meal prep.

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 😋.

This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming As long as you reach for a Thai red curry paste that doesn't contain fish sauce (we like the Thai Kitchen brand, which is easy to find at grocery stores), this meal is vegan. Momma Cherri cooks a winter warmer for her vegan peeps. Butternut squash and sweet potatoes curry with an assortment of mixed root vegetables. Simply divide it into portions, cool and then chill or freeze in airtight tubs.