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Best Vegan Curry Recipe - Butternut Squash

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients
 

  • 1 medium size butternut squash
  • 2 red onions
  • 1 slice small bunch cilantro, Finely the coriander stalks
  • 2 cloves garlic, peeled and chopped
  • 1 inch fresh ginger, peeled and chopped
  • 6 large tomatoes
  • 2 tablespoons olive oil
  • salt/pepper
  • Curry Seasoning Ingredients:
  • 2 tablespoons madras curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions
 

  • Preheat oven to 400F
  • Wash and cut the butternut squash into rough chunks, seeds removed.
  • Place the butternut squash on a sheet pan, drizzle with olive oil and curry seasoning ingredients (curry powder, cumin, coriander, garlic powder, onion powder). Roast for about 40 minutes or until tender
  • Place a large sauce pan on a medium heat. Add 1 tablespoon olive oil then red onion, garlic, ginger, coriander stalks, salt/pepper to taste and stir fry for about 10 minutes or until softened.
  • Add chopped tomatoes, bring to boil and reduce to a simmer, place the lid on a sauce pan and cook for about 20 minutes.
  • Remove squash from the oven then add to the curry. Cook for 10 minutes.
  • Serve with rice and Enjoy
  • Adapted from Jamie Oliver
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