Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegan butternut squash and sweet potato curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegan Butternut Squash and Sweet Potato Curry is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Vegan Butternut Squash and Sweet Potato Curry is something which I have loved my entire life. They are fine and they look wonderful.

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. Momma Cherri cooks a winter warmer for her vegan peeps.

To begin with this particular recipe, we must prepare a few components. You can cook vegan butternut squash and sweet potato curry using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vegan Butternut Squash and Sweet Potato Curry:

1. Prepare 1 large onion
2. Prepare 1 red pepper
3. Prepare 2-3 garlic cloves
4. Prepare Half a pack of mushrooms (100g)
5. Take 1/2 butternut squash
6. Make ready 1 sweet potato
7. Take 1 can chickpeas
8. Take 1 jar jalfrezi sauce
9. Take 1 carton coconut cream (250ml)
10. Make ready Large handful of spinach (frozen or fresh)
11. Take Handful coriander (frozen or fresh)

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 soothing Butternut and Potato Curry hailing from Rajasthan in Northern India using whole spices and ghee, served over fluffy basmati rice. You could make this vegan, but it looses all magic.

Instructions to make Vegan Butternut Squash and Sweet Potato Curry:

1. Fry the chopped onion, garlic and peppers in an oiled pan for 5mins, then add in the mushrooms followed by cubes of butternut squash and sweet potato. Cook for another 10 mins
2. Add the chickpeas, sauce and coconut cream then turn the heat down to low and cover for 30mins
3. Remove the lid and add the coriander, spinach and a few sprinkles of salt
4. Serve up with rice and naan

A soothing Butternut and Potato Curry hailing from Rajasthan in Northern India using whole spices and ghee, served over fluffy basmati rice. You could make this vegan, but it looses all magic. Add a tomato, a few tablespoons yogurt, then the butternut, potatoes and water to steam. Light and creamy, vegan butternut squash soup recipe. I don't think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.

So that is going to wrap this up for this special food vegan butternut squash and sweet potato curry recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!