Name: Vegan Butternut Squash Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Ingredients: 1 butternut squash (peeled and cubed); 1 can coconut milk; 1 onion (diced); 3 cloves garlic (minced); 1 tbsp curry powder; 1 tsp turmeric; 1/2 tsp cayenne; 1 can chickpeas (drained); 2 cups vegetable broth; 2 tbsp olive oil; Salt to taste

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Vegan Butternut Squash Curry

Cooking Method: roasting, simmering Cuisine: Indian Courses: dinner Recipe Keys: B butternut squash C chickpeas C coconut milk C curry R rice

Difficulty: Intermediate Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Cooking Temp: 200 C Servings: 6 Calories: 350

Dietary:

G gluten-free H high-fiber V vegan

Description

Vegan butternut squash curry is butternut squash in a coconut curry sauce. Roast squash, simmer curry and serve over rice for hearty vegan dinners.

Instructions

ROAST SQUASH

Toss squash with 1 tbsp oil and salt. Roast at 400°F (200°C) for 25 minutes until tender.

Tip: Cut uniform cubes for even roasting.

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SAUTÉ AROMATICS

Heat the remaining oil in a pot. Cook the onion for 5 minutes until soft. Add garlic and spices, cook 1 minute until fragrant.

Tip: Toast spices briefly for deeper flavor.

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SIMMER CURRY

Add coconut milk, broth and chickpeas. Simmer for 15 minutes. Stir in roasted squash.

Tip: Adjust thickness with extra broth if needed.

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SERVE AND STORE

Portion with cooked rice.
Fridge: 5 days. Freezer: 3 months.
Reheat gently to prevent separation.

Tip: Garnish with cilantro before serving.

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Nutrition Facts

Servings 6

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 14g22%
Sodium 300mg13%
Total Carbohydrate 48g16%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Vegan Butternut Squash Curry