Vegan Potato and Butternut Squash Curry
A yummy Indian-style food! Great for a vegan or vegetarian!
Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
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
Per Serving:
335 calories; protein 5.5g; carbohydrates 41.7g; fat 19.1g; sodium 49.5mg. Full Nutrition