How To Make Delicata Squash and Sweet Potato Curry Recipe
A delicious and hearty vegan curry made with delicata squash and sweet potatoes, perfect for a cozy fall dinner.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 delicata squash, seeded and cubed
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 can (14 ounces) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, until softened.
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Add the garlic and ginger and sauté for another 2 minutes.
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Add the cubed delicata squash and sweet potatoes to the pot and stir to combine.
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Add the curry powder, cumin, coriander, and smoked paprika. Stir to coat the vegetables in the spices.
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Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and cook for 20 minutes, or until the vegetables are tender.
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Season the curry with salt and pepper to taste.
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Serve the curry over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 312kcal
- Total Fat : 19g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 85mg
- Total Carbohydrates : 33g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 5g
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