Ingredients and Weight:
- Vegetable broth: 4 cups
- Diced onion: 1 cup
- Minced garlic: 2 cloves
- Minced fresh ginger: 1 tablespoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground turmeric: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon
- Vegan butter: 2 tablespoons
- Cubed butternut squash: 2 cups
- Cubed potatoes: 2 cups
- Coconut milk: 1 can (14 ounces)
- Chopped fresh cilantro: 1/2 cup
- Lime wedges: for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot over medium heat, melt the vegan butter.
- Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
- Stir in the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more.
- Add the butternut squash and potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer.
- Reduce heat to low and simmer for 30-45 minutes, or until the vegetables are tender.
- Stir in the coconut milk and bring to a boil.
- Reduce heat and simmer for an additional 15 minutes, or until the sauce has thickened.
- Stir in the cilantro and serve over rice or with naan bread.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Vegan
- Creamy and flavorful
- Warm and comforting
- Perfect for a winter meal or gathering
User Comments:
- "This curry is absolutely delicious! The flavors are so rich and the texture is perfect. I love that it's vegan too."
- "I made this curry for my family and everyone raved about it. It's now a regular in our meal rotation."
- "I was hesitant to try a vegan curry, but I'm so glad I did. It's just as delicious as any non-vegan curry I've had."
- "The use of butternut squash gives this curry a unique and slightly sweet flavor. I highly recommend trying it."
- "This curry is easy to make and perfect for a weeknight meal. I also like that it can be made ahead of time and reheated later."
Special Precautions and Tips:
- If you don't have coconut milk on hand, you can substitute 1 cup of unsweetened almond milk or cashew milk.
- To make the curry spicier, add more cayenne pepper to taste.
- Serve with a side of yogurt or raita for those who prefer a milder flavor.
