Easiest Way to Cook Tasty 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. This curry is the perfect compromise.

Squash and sweet potato curry - vegan Butternut squash and sweet potatoes curry with an assortment of mixed root vegetables. This delicious vegan curry dish with sweet potatoes, chickpeas, spinach, and coconut milk is seasoned with Indian spices like garam masala, turmeric, and cumin. Warmly Spiced Chickpea Sweet Potato Spinach Curry. You can cook Squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Squash and sweet potato curry - vegan

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

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. 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. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of Butternut Squash Curry with Chickpeas and Spinach Vegan, GF.

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 😋.

So happy you enjoyed my recipe April! Sweet potatoes are the perfect substitute for the butternut squash! How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below). This Instant Pot sweet potato vegan curry is made in no time and with ingredients, you probably already have on hand! Like most Fit Foodie Finds recipes, this sweet potato curry is made with minimal ingredients and in no time!

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