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vegan-potato-and-butternut-squash-curry-recipe

Vegan Potato and Butternut Squash Curry

A hearty and flavorful vegan curry made with potatoes and butternut squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon Olive Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 2 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 2 cups Potatoes, peeled and cubed
  • 2 cups Butternut Squash, peeled and cubed
  • 1 can Coconut Milk
  • 1 cup Vegetable Broth
  • 1 cup Frozen Peas
  • to taste Salt and Pepper
  • 1 handful Fresh Cilantro, chopped for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Add the minced garlic and ginger, and cook for another minute.
  3. Stir in the curry powder, ground cumin, and ground coriander, and cook for another minute until fragrant.
  4. Add the cubed potatoes and butternut squash, and stir to coat with the spices.
  5. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
  6. Add the frozen peas and cook for another 5 minutes.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 900mg | Fiber: 8g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg

Keywords

Butternut Squash, Curry, Potato, Vegan
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