This easy, one pot curry is made with butternut squash, potatoes, coconut milk, chilli pepper and spices for a hearty vegan meal. Sometimes I make it with sweet potatoes but they can become very soft.
6 people made this
2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chilli pepper, seeded and chopped, or to taste
1 (400ml) tin coconut milk
1 butternut squash, peeled and cubed
6 small potatoes, scrubbed and halved, or to taste
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
salt and ground black pepper to taste
Method Prep:20min › Cook:35min › Ready in:55min
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chilli pepper; cook and stir for 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Season with cumin, ground coriander, turmeric, cayenne, cinnamon, salt and pepper.