Vegan Potato And Butternut Squash Curry Food

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Butternut Squash and Sweet Potato Curry image

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Provided by Lene8655

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

BUTTERNUT SQUASH & SWEET POTATO CURRY

Butternut Squash & Sweet Potato Curry image

Make and share this Butternut Squash & Sweet Potato Curry recipe from Food.com.

Provided by ResyopUK

Categories Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 lb butternut squash, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb potato, peeled and cut into 1-inch cubes
1 large cooking apple, peeled, cored and cut into large chunks
2 -3 teaspoons curry paste (you choose the strength!)
1 teaspoon turmeric powder
1 inch fresh ginger, grated
2 bay leaves
2 cups vegetable stock
salt & freshly ground black pepper

Steps:

Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
Serve with boiled basmati rice.

Nutrition Facts : Calories 409.6, Fat 9.8, SaturatedFat 1.4, Sodium 67, Carbohydrate 78.8, Fiber 12.3, Sugar 18.1, Protein 7.1

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)

Creamy Butternut Squash & Potato Soup (Vegan) image

Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.

Provided by HippieVeganMamaTo5

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 butternut squash, cubed
cooking spray
3 stalks celery, chopped
2 garlic cloves, minced
1 large potato, peeled and cubed
1 medium carrot, chopped
1/2 yellow onion, chopped
4 cups water, separated into 2-cup portions
3 teaspoons marjoram
2 bay leaves
1 teaspoon sage
salt & pepper, to taste (I like 1 1/2 teaspoons salt & 1 teaspoon pepper)
2 cups soymilk

Steps:

Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
(If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
Heat soup until warm.

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