How to cook Squash and sweet potato curry - vegan simple

Squash and sweet potato curry - vegan - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Squash and sweet potato curry - vegan! A quick and easy dinner that is ready in under 45 minutes! 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. Butternut squash and sweet potatoes curry with an assortment of mixed root vegetables. This curry is the perfect compromise.

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 cook Squash and sweet potato curry - vegan with 13 Ingredients and 7 steps. See the following guide!

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

Warmly Spiced Chickpea Sweet Potato Spinach Curry. 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. Vegan Sweet Potato Curry made with warm spices, creamy coconut and crunchy cashews - make this a really worthwhile dinner.

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 😋.

I'm a huge fan of this Vegan Sweet Potato Curry. It SEEMS like a lot of ingredients, and I suppose it is - but most of them are spices, that you're going to blend into some. 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. 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 is a rambunctiously vibrant vegan curry, both to look at and eat.