Vegan Butternut Squash & Almond Butter Curry Recipe
This creamy butternut squash & almond butter curry is packed with flavour. This is one of the most comforting and easy to make curry dishes you will find!
To make this delicious curry dish, all you need is a deep lidded saucepan, a wooden spoon, and a sealed container to store it!
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Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 4
Rating:
Total Time: 1 hour
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 125 125 g butternut squash, skinned, deseeded and cubed
- 0.25 0.25 large white onion, finely chopped
- 0.5 0.5 tsp coconut oil
- 100 100 g chopped tomatoes
- 100 100 g water
- 0.75 0.75 Tbsp almond butter
- 2.5 2.5 g ground ginger
- 3.75 3.75 g ground cumin
- 0.5 0.5 tsp ground garam masala
- 0.25 0.25 tsp ground turmeric
- 0.25 0.25 tsp sea salt
- coriander to garnish
Method
Method
- In to a deep pan add coconut oil over high heat and allow to melt
- Add in chopped onion and butternut squash and cook off for about 4-5 minutes until the onion has browned at the edges and gone translucent
- Add in the spices (ginger, cumin, garam masala and turmeric) and cover the mixture in the spice
- Continue to cook for 2-3 minutes – regularly moving the mixture with a wooden spoon
- Now add in the almond nut butter and sea salt with 2 tbsp water, cover the mixture
- Immediately add in the chopped tomatoes followed by 400g / 2 measuring cups of water
- Mix together and bring to boil before turning to simmer with the lid off and leaving for 40 minutes until the sauce has thickened and the butternut squash is soft
- Serve straight away or allow to cool and keep in the fridge in a sealed container for up to 3 days. (Can also be put in the freezer)
Recipe by Emma Porter (www.paleowithmrsp.com)
Want to spice up your life? Check out these 20 Vegan Curry Recipes for easy weeknight dinners!
