Vegan Butternut Curry

This is a completely easy yet totally delicious mannerism quirk to make a vegan butternut squash curry similar to few ingredients. I just help it more than rice, and you have a nearby dinner for 2 in relation to a weeknight. If you bearing in mind your curry spicy, feel clear to grow cayenne pepper or chili powder.

The ingredient of Vegan Butternut Curry

1. 1 medium butternut squash, peeled and cut into 1-inch cubes
2. 1 tablespoon vegetable oil
3. 1 teaspoon sports ground cumin, or more to taste
4. 1 teaspoon dome coriander, or more to taste
5. 1 pinch field turmeric
6. 1 (14 ounce) can coconut milk

The instruction how to make Vegan Butternut Curry

1. Heat oil in a large skillet exceeding medium-low heat. grow butternut squash and cook gently until squash begins to soften, practically 20 minutes. Drain off excess oil. amass cumin, coriander, and turmeric and toss around to coat thoroughly. Pour in coconut milk and cook until butternut squash is unconditionally soft, but yet nevertheless holding shape, virtually 10 minutes.

Nutritions of Vegan Butternut Curry

calories: 737.8 calories
carbohydrateContent: 79.9 g
cholesterolContent:
fatContent: 49.7 g
fiberContent: 15.4 g
proteinContent: 10.6 g
saturatedFatContent: 38.3 g
servingSize:
sodiumContent: 52.7 mg
sugarContent: 13.8 g
transFatContent:
unsaturatedFatContent: