Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, squash and sweet potato curry - vegan. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Squash and sweet potato curry - vegan is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Squash and sweet potato curry - vegan is something that I’ve loved my entire life. They’re fine 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. Heat oil in a large saucepan over medium heat.

To begin with this recipe, we have to first prepare a few ingredients. 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:

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

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.

Steps to make Squash and sweet potato curry - vegan:

1. Heat the oil in a pan (with a lid for later.)
2. Sauté the onion for about 10-15 mins.
3. Add the garlic, ginger, chilli, cinnamon and turmeric. Sauté for a couple of mins.
4. Add the creamy solid bit from the coconut milk. Sauté for a couple of mins.
5. 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.
6. 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.
7. Serve and enjoy 😋

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. You could also use regular potato and maybe add a cup of frozen peas into the sauce for sweetness and colour. Or green beans like my Super Simple Green Bean Potato Curry. A creamy butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep. This vegan curry is simple to make and naturally dairy-free.

So that is going to wrap this up for this exceptional food squash and sweet potato curry - vegan recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!