Vegan Butternut Curry Food
VEGAN BUTTERNUT CURRY
This is a very easy yet very delicious way to make a vegan butternut squash curry with few ingredients. I just serve it over rice, and you have a simple dinner for 2 on a weeknight. If you like your curry spicy, feel free to add cayenne pepper or chili powder.
Provided by thetofuqueen
Categories Main Dish Recipes Curries Vegetarian
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.
Nutrition Facts : Calories 737.8 calories, Carbohydrate 79.9 g, Fat 49.7 g, Fiber 15.4 g, Protein 10.6 g, SaturatedFat 38.3 g, Sodium 52.7 mg, Sugar 13.8 g
VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
- When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
- Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Provided by Vegan Courtney
Categories Grains
Time 1h30m
Yield 12 crepes, 3-4 serving(s)
Number Of Ingredients 20
Steps:
- First, we get the crepes started.
- In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
- Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
- While the batter is sitting, we make the filling.
- In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
- Add the curry paste and stir constantly for 1-2 minutes.
- Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
- Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
- Back to the crepes!
- Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
- Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
- Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
- Onto the sauce:.
- Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
- Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
- Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
Nutrition Facts : Calories 1305.5, Fat 55.8, SaturatedFat 34.5, Sodium 1731.8, Carbohydrate 188.4, Fiber 14.4, Sugar 103.8, Protein 23.2
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