Butternut Squash Curry.
You’ll be surprised how much flavour is packed into this Vegan Butternut Squash Curry and how hassle-free and quick it is to whip up. Bite-sized chunks of squash, perfectly roasted in rich curry spices and then stirred into a simple but delicious curry sauce with lightly toasted onions and garlic and a squeeze of fresh lime. Perfect for batch cooking and freezing for another day, and simple enough for those a little pushed for time or conscious of their shopping budget!
Serves: 4 | Total Cooking Time: 45 minutes
Ingredients
600g butternut squash, cut into bite-sized cubes (sweet potato can also be used)
3 tsp medium curry powder
1 tsp cayenne pepper
2 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cinnamon
1 red onion, diced
3 garlic cloves, chopped
2 tsp miso paste
200ml unsweetened plant-based milk of choice
200ml soya or oat cream
2 tbsp tomato puree
Juice of 1 lime
Serve with:
100g dry wholegrain rice, or quinoa
Instructions
Preheat the oven to 200°C & place the chopped squash onto a baking tray and evenly spread them out.
Sprinkle over all the spices to fully coat the squash. Take either a drizzle of oil or 3 tbsp of water to the tray and mix all the spices with the squash until fully coated (the oil/water will help the spices stick).
Roast the squash in the oven for around 20-30 mins, until crispy & cooked through.
If serving this with rice, begin to cook this now according to packet instructions.
At the half way mark of cooking your squash, heat up a frying pan on medium heat and add the onion & garlic with a splash of water or oil and sauté until soft.
Add in the cooked squash, tomato purée & plant milk and plant-based cream. Stir well, and raise the heat and allow the sauce to simmer for around 15 minutes for everything to thicken and the liquid to reduce.
At the last minute, add in your miso paste and serve up with your rice and enjoy!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations x