How to Make Vegan Potato and Butternut Squash Curry - A Step-by-Step Guide

Are you looking for a comforting and flavorful vegan dish to add to your recipe collection? Look no further than this delicious Vegan Potato and Butternut Squash Curry. This hearty and satisfying curry is a perfect choice for a cozy night in or to impress your friends and family at a dinner party. Packed with nutritious vegetables and aromatic spices, this curry is sure to become a new favorite in your household.

One of the best things about this Vegan Potato and Butternut Squash Curr...

Read more

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 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cinnamon
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    335 cal.

    • Total Fat: 19g
    • Saturated Fat: 13g
    • Sodium: 50mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 6g
    • Vitamin C: 74mg
    • Calcium: 125mg
    • Iron: 5mg
    • Potassium: 1200mg