Recipe: Appetizing Squash and sweet potato curry - vegan

Squash and sweet potato curry - vegan. 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.

Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming As long as you reach for a Thai red curry paste that doesn't contain fish sauce (we like the Thai Kitchen brand, which is easy to find at grocery stores), this meal is vegan. This filling vegan curry is great for chilly nights. Add the curry paste and fry for a minute more. You can have Squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Squash and sweet potato curry - vegan

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

Add the can of coconut milk, lentils and water to the pan and bring to the boil. This is a rambunctiously vibrant vegan curry, both to look at and eat. Add chickpeas, tomatoes, coconut milk, and sweet potato. 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.

Squash and sweet potato curry - vegan step by step

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 😋.

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. This vegan sweet potato curry with peas and tofu is easy to make, healthy and full of flavour. Once the sweet potato is tender, add the rest of the ingredients, mix it up and you're done! Keyword vegan sweet potato curry, chickpea curry, coconut curry. I personally do not think regular potatoes will taste nearly as good in this because the sweetness from the sweet potatoes balances out the curry flavors very well.

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