12/05/2021
Vegan Veggie Curry 🍛
3 1/2 cups butternut squash cubed
1/2 head cauliflower
(oil, salt and pepper for roasting)
2 tsp oil
1 medium onion chopped
2 tsp garlic powder
1 tbsp ground coriander
1 tsp chili powder
1/4 tsp cinnamon
2.5 tsp cumin
2 tsp curry powder
1/2 cup marinara or tomato sauce
3/4 tsp to 1 tsp salt
1/4 tsp pepper
1 can coconut milk
Spinach
Red chili flakes and chopped fresh coriander for serving 🌱
(Add frozen peas or chopped red peppers before the coconut milk for some extra veggie goodness)
Preheat oven to 375 degrees F. Arrange butternut squash cubes and cauliflower on a baking tray (or two trays depending on size) - cauliflower might be done before the butternut, so keep your eyes on it..
Sprinkle generously with oil, salt and pepper, toss to combine. Place into oven and bake for approx 40 to 50 min until lightly browned and tender, tossing every 15 min.
In a large pan, add the 2 tsp oil and onion. Cook 5 to 7 minutes until translucent, stirring frequently.
Add all the spices, stir, cook another 3 minutes, stirring often. (This is where you could add other veggies if so desired)
Add tomato sauce and coconut milk, stir, and cook at a gentle simmer for 10 minutes, stirring every few minutes.
Add spinach, cooked butternut and cauliflower stir well to combine.
Top with chili flakes and coriander.
Serve with rice and/or naan bread 🙌🌿