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

Madi

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

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

335 calories; protein 5.5g; carbohydrates 41.7g; fat 19.1g; sodium 49.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/18/2018
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 and the spices make it very flavorful! I didn't have any madras curry powder so I used yellow curry powder and some crushed maras (yes, maras) pepper; you may want to cut back on the hot pepper if you don't like things too spicy. This is a delicious, flavorful soup and I will definitely make it again! Read More
(4)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2018
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 and the spices make it very flavorful! I didn't have any madras curry powder so I used yellow curry powder and some crushed maras (yes, maras) pepper; you may want to cut back on the hot pepper if you don't like things too spicy. This is a delicious, flavorful soup and I will definitely make it again! Read More
(4)
Rating: 3 stars
09/24/2020
The recipe seemed off in proportion from coconut milk to vegetables.. then it settled some when the vegetables got softer. But it had a mushy texture rather than smooth i guess from all the starches. It was just eh didnt wow me with the flavors. Will not be making again Read More
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