Hey everyone, I hope you are having an amazing 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 am going to make it a little bit unique. This will be really delicious.
Creamy sweet potato curry with spinach! It's a wonderful comfort meal for dinner which is also great for meal prep. Momma Cherri cooks a winter warmer for her vegan peeps.
Squash and sweet potato curry - vegan is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Squash and sweet potato curry - vegan is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have 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:
- Take 1 tbsp coconut oil
- Prepare 1 onion, peeled and chopped
- Make ready 2 cloves garlic, peeled and crushed
- Prepare 3 cm chunk fresh ginger, grated
- Prepare 1 red chilli, finely chopped - or 1/3 tsp chilli flakes
- Get 1 tsp ground turmeric
- Take 1 tsp garam masala
- Prepare 1/2 tsp ground cinnamon
- Make ready 1 can coconut milk
- Make ready 50-100 ml stock or hot water
- Get 1 butternut squash, cut into bitesized chunks
- Get 1 sweet potato, cut into bitesized chunks
- Take Couple of Handfuls of baby spinach or coriander - or any leafy green
This is a rambunctiously vibrant vegan curry, both to look at and eat. Warmly Spiced Chickpea Sweet Potato Spinach Curry. Its a use up whatever you have kind of curry. Use beans of choice, squash or Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook.
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 😋
Add chickpeas, tomatoes, coconut milk, and sweet potato. This Instant Pot sweet potato vegan curry is made in no time and with ingredients, you probably already have on hand! Today we are featuring a delicious and simple vegan coconut curry recipe straight out of my friend Megan's new cookbook -> Fresh and Healthy Instant Pot! This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also. PS: If you make my vegan peanut curry with sweet potato, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.
So that’s going to wrap it 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’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
