Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0

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

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 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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