Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Butternut Squash and Potato Vegan Curry

4.0
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner
Butternut Squash and Potato Vegan Curry
Ingredients
  • 2 tablespoons oil, or as needed
  • 1 onion, chopped
  • 1 teaspoon Madras curry powder, or to taste
  • 1 chile pepper, seeded and chopped, or to taste
  • 1 (14 ounce) can coconut milk
  • 1 butternut squash, peeled and cubed
  • 6 small (3 ounce) 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
Instructions
1
Begin by heating a generous amount of oil in a substantial saucepan over an intermediate heat setting. Introduce the onion into the pan and gently cook, stirring occasionally, until it becomes soft and translucent, typically within a 1 to 3 minute timeframe. Next, incorporate the curry powder and chile into the mixture and continue cooking, stirring constantly, for an additional 2 to 3 minutes. If necessary, add a small amount of water to the pan to prevent scorching and promote smooth cooking. Finally, stir in a can of coconut milk to add richness to the dish. Add diced butternut squash and potatoes to the pan, then gradually reduce the heat setting and let the vegetables simmer until they are tender and easily pierced with a fork, usually within 30 minutes of initial cooking.
2
To complete the recipe, sprinkle a blend of cumin, coriander, turmeric, cayenne pepper, cinnamon, salt, and black pepper over the dish to add depth of flavor.