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Butternut Squash Sweet Potato Curry

BUTTERNUT SQUASH SWEET POTATO CURRY

good, clean, wholesome vegetable dish for anyone who likes the taste of curry to enjoy

Time: 40 minutes

Steps:

  • heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden
  • add the garlic , squash , sweet potatoes , potato and apple
  • stir in the curry paste , turmeric powder , ginger , bay leaves , stock and seasoning to taste
  • bring to the boil , stir well , then cover for 15 - 20 minutes until vegetables are cooked to liking
  • stir from time to time
  • serve with boiled basmati rice


butternut squash   sweet potato curry image

Number Of Ingredients: 13

Ingredients:

  1. vegetable oil
  2. onion
  3. garlic cloves
  4. butternut squash
  5. sweet potatoes
  6. potato
  7. cooking apple
  8. curry paste
  9. turmeric powder
  10. fresh ginger
  11. bay leaves
  12. vegetable stock
  13. salt & freshly ground black pepper


BUTTERNUT SQUASH AND SWEET POTATO CURRY

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Recipe From food.com

Provided by Lene8655

Time 55m

Yield 4 serving(s)

Steps:



Butternut Squash and Sweet Potato Curry image

Number Of Ingredients: 15

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, roughly chopped
  • 3 garlic cloves, crushed
  • 500 g butternut squash, squash. seeded and cut into chunks
  • 2 small sweet potatoes, cut into chunks
  • 450 g potatoes, cut into chunks
  • 1 apple, cored and cut into chunks
  • 2 teaspoons mild curry paste
  • 1 teaspoon turmeric
  • 2 1/2 cm piece fresh gingerroot, peeled and finely chopped
  • 2 bay leaves
  • 500 ml vegetable stock
  • 50 g raisins
  • salt & freshly ground black pepper
  • 4 tablespoons plain yogurt


VEGAN POTATO AND BUTTERNUT SQUASH CURRY

A yummy Indian-style food! Great for a vegan or vegetarian!

Recipe From allrecipes.com

Provided by Madi

Time 55m

Yield 6

Steps:

  • 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.


Vegan Potato and Butternut Squash Curry image

Number Of Ingredients: 13

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


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