Autumn Squash Curry
Becky and I had planned to go #vegan this week, just for a week. We failed almost immediately when Becky had butter on her toast on Monday morning at 8am, and I ate a whole packet of fruit pastilles (because I’m greedy) and then realised they had gelatine in them. Total fail.
Anyway, I do love my veg, and I do recognise the health benefits of eating fewer animal products, so I forged ahead with this vegan #dairyfree curry that I had planned for dinner today. And even my meat-loving husband was raving about it! I also threw in some leftover sweetcorn, not traditional but actually tasted great! Using #seasonsupply veg
Ingredients
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2 onions, diced
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1 clove garlic, crushed
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1 tbsp curry powder
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1/2 tsp ground ginger
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1/2 tsp garlic powder
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400 mls veg stock
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100 mls coconut cream
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Fresh red chilli
Cooking Instructions
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1
Gently fry the onion and garlic in a tbsp of coconut oil for 5 mins or so until it is soft and translucent.
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2
Add the spices and sugar and stir well. Continue to fry for a few minutes, then add a few tablespoons of water and fry off for another 5 or 10 minutes, stirring frequently to stop it sticking.
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3
Peel the squash, remove the seeds and chop. Add to the curry mix and stir to coat in the spices.
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4
Stir in the stock and the cream, stir then simmer uncovered for 40 mins until the liquid has reduced and the squash is really soft.
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5
When it’s cooked, stir in some finely diced chilli to taste. I served with rice and prawn crackers (which I only just realised are also very much NOT VEGAN 🙄🤦🏼♀️
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