Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vegan butternut squash and sweet potato curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Butternut Squash and Sweet Potato Curry is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Vegan Butternut Squash and Sweet Potato Curry is something which I have loved my entire life.

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 get started with this particular recipe, we have to first 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. Get 1 red pepper
3. Prepare 2-3 garlic cloves
4. Make ready Half a pack of mushrooms (100g)
5. Take 1/2 butternut squash
6. Take 1 sweet potato
7. Prepare 1 can chickpeas
8. Prepare 1 jar jalfrezi sauce
9. Get 1 carton coconut cream (250ml)
10. Prepare Large handful of spinach (frozen or fresh)
11. Get 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.

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