Squash and sweet potato curry - vegan. Heat oil in a large saucepan over medium heat. 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.

Squash and sweet potato curry - vegan Add veg to a baking dish and drizzle with oil. And then, of course, I got busy. I put the squash in the fridge so it would stay fresh while I made vegan chicken gumbo and worked on Thanksgiving menus.

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, squash and sweet potato curry - vegan. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Heat oil in a large saucepan over medium heat. 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.

To get started with this particular recipe, we have to first prepare a few components. You can have squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Squash and sweet potato curry - vegan:

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

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. 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. Fresh basil adds a dash of color as well as lovely fresh flavor.

Instructions 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 😋.

Serve the curry with some more fresh basil, crushed peanuts and either on its own or over some basmati rice, or if you'd like it a little lighter, then serve it over cauliflower rice. We used coconut milk (the full fat version) for this vegan sweet potato curry, but you could use coconut cream if you wanted to make it even. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. 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.

So that's going to wrap this up with this special food squash and sweet potato curry - vegan recipe. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!