Vegan Potato and Butternut Squash Curry Popular Recipes

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Vegan Potato and Butternut Squash Curry

"A yummy Indian-style food! Great for a vegan or vegetarian!"

Ingredients :

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Notes :

Sweet potatoes work as well, but I generally like to do half and half here as the sweet potatoes lose consistency.
You can use curry paste in place of powder.
If you do not have coconut milk, you can use stock with cream to taste. In my opinion, the coconut milk does add to the flavor and the low-fat variety has as much flavor as the high-fat one.

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