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My review
Vegan Potato and Butternut Squash Curry
1
Madi
"A yummy Indian-style food! Great for a vegan or vegetarian!"
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Ingredients
55 m servings 335Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Sweet potatoes work as well, but I generally like to do half and half here as the sweet potatoes lose consistency.
- You can use curry paste in place of powder.
- If you do not have coconut milk, you can use stock with cream to taste. In my opinion, the coconut milk does add to the flavor and the low-fat variety has as much flavor as the high-fat one.
Nutrition Facts
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11/17/2018
I thought I'd try this recipe, since it had no reviews. I am not vegetarian or vegan, and I must say this soup is delicious! The textural combination of squash and potatoes works well together a...