VEGAN POTATO AND BUTTERNUT SQUASH CURRY
A yummy Indian-style food! Great for a vegan or vegetarian!
Provided by Madi
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g
SPICY VEGAN POTATO CURRY
Abundant spices make this better than any restaurant curry I've tasted. :)
Provided by MeganLee
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g
VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
- When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
- Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
VEGAN BUTTERNUT CURRY
This is a very easy yet very delicious way to make a vegan butternut squash curry with few ingredients. I just serve it over rice, and you have a simple dinner for 2 on a weeknight. If you like your curry spicy, feel free to add cayenne pepper or chili powder.
Provided by thetofuqueen
Categories Main Dish Recipes Curries Vegetarian
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.
Nutrition Facts : Calories 737.8 calories, Carbohydrate 79.9 g, Fat 49.7 g, Fiber 15.4 g, Protein 10.6 g, SaturatedFat 38.3 g, Sodium 52.7 mg, Sugar 13.8 g
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.
Provided by Lene8655
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
- Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
- Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.
Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3
BUTTERNUT SQUASH & POTATO CURRY
From Clean Eating Magazine Fall 2008 This was my first time cooking with butternut squash. I was intimidated by the long list of ingredients at first, but it's really quite simple and was worth it, it was delicious!
Provided by Nicazz
Categories Curries
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon.
- In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes.
- Add onion, stir-fry 2 minutes, until onion starts to become translucent.
- Add stock mixture, bring to boil.
- Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes.
- Remove from heat, stir in lemon juice.
- Serve over rice, garnish with coconut or parsley. Enjoy!
Nutrition Facts : Calories 178.5, Fat 8.6, SaturatedFat 4.3, Sodium 452.7, Carbohydrate 25.1, Fiber 4.7, Sugar 4.2, Protein 3.3
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