Vegan Butternut Squash and Sweet Potato Curry
☆Leftover veg can be used in my Butternut Squash and Sweet Potato Hummus☆
I use packets of precut butternut squash and sweet potato cubes from the supermarket.
In general, if the coconut cream is squishy then add cornflour
Vegan Butternut Squash and Sweet Potato Curry
☆Leftover veg can be used in my Butternut Squash and Sweet Potato Hummus☆
I use packets of precut butternut squash and sweet potato cubes from the supermarket.
In general, if the coconut cream is squishy then add cornflour
Cooking Instructions
- 1
Chop the butternut squash and sweet potato into cubes (or buy pre-cut) and place on a baking tray. Drizzle in oil and sprinkle with salt and mixed herbs, then bake for 30-40mins at 180°C
- 2
Submerge the coconut cream packet in a jug of boiling water (if solid). Meanwhile, fry the chopped onion, garlic and peppers and mushrooms in oil for 15 mins on medium heat
- 3
Remove the cubes of butternut squash and sweet potato from the oven and add them to the frying pan. Cook for another 5 mins
- 4
Add the chickpeas, sauce and coconut cream (having now melted) then turn the heat down to low and cook for another 10 mins, stirring occasionally. If the mixture isn't thick enough, add some cornflour. (A good time to put on some rice)
- 5
Remove the lid and stir in the coriander and spinach for 2 mins. Serve with rice and/or naan
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