Vegan Potato And Butternut Squash Curry
Why these cauliflower & butternut squash tacos are so good:
Recipe Summary Vegan Potato And Butternut Squash Curry
A yummy Indian-style food! Great for a vegan or vegetarian!Ingredients | Cauliflower Butternut Squash Curry Jamie Oliver2 tablespoons oil, or as needed1 onion, chopped1 teaspoon Madras curry powder, or to taste1 chile pepper, seeded and chopped, or to taste1 (14 ounce) can coconut milk1 butternut squash, peeled and cubed6 small (3 ounce) potatoes, scrubbed and halved, or to taste1 ½ teaspoons ground cumin1 ½ teaspoons ground coriander¼ teaspoon ground turmeric⅛ teaspoon cayenne pepper⅛ teaspoon ground cinnamonsalt and ground black pepper to tasteDirectionsHeat 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.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.Info | Cauliflower Butternut Squash Curry Jamie Oliverprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
TAG : Vegan Potato And Butternut Squash CurryWorld Cuisine Recipes, Asian, Indian,
