Vegan Curry

By SushiChick

This curry is brought to you by Deliciously Ella. Zac Efron described it as a dish that would convert him to veganism. High praise and expectations for this recipe, and while I didn't find the meaning of existence after taking a bite, it has earned an entry in the Key Ingredient Recipe Book of Life.

Ingredients

• - 1 large sweet potato, peeled and cut into bite-sized chunks no bigger than 2.5cm
• - 1 2 butternut squash, peeled and cut into bite-sized chunks (no bigger than 2.5cm)
• - 3 tablespoons coconut oil
• - 1 2 teaspoon ground turmeric
• - 1 2 teaspoon ground cinnamon
• - 1 2 teaspoon chili powder
• - 1 teaspoon medium curry powder
• - 2 red peppers, deseeded and sliced
• - 1 teaspoon cumin seeds
• - 1 teaspoon black mustard seeds
• - 1 large red onion, finely sliced
• - 3 garlic cloves, finely sliced
• - 2 green chilies, deseeded and chopped
• - 1 400g tin of coconut milk
• - 1 tablespoon coconut sugar or maple syrup
• - Juice of 1 2 lime
• - 100g baby spinach
• - salt

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

1. Preheat the oven to fan 200C.

Step 2

2. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side.

Step 3

3. Meanwhile, place a heavy-based pan over a medium heat and the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds and cook for 30 seconds, until they begin to pop.

Step 4

4. Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.

Step 5

5. Add the roasted squash, sweet potatoes and peppers and cook for 5 more minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan.

Step 6

6. Finally, stir through the spinach and leave to wilt before serving.