Spicy and Flavorful Vegan Potato and Butternut Squash Curry

Indulge in the rich flavors of this vegan potato and butternut squash curry. Packed with spice and warmth, this curry is perfect for a cozy dinner on a cold day. With a creamy coconut milk base and a hint of sweetness from the butternut squash, this curry is both comforting and satisfying. Serve it over fluffy rice or with warm naan bread for a complete meal.

Ingredients

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 butternut squash, peeled, seeded, and diced
• 4 medium potatoes, peeled and diced
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Directions

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, and sauté until they are soft and fragrant, about 5 minutes.
2. Add the curry powder, turmeric, and cayenne pepper to the pot, and stir for about 1 minute to toast the spices.
3. Add the butternut squash and potatoes to the pot, and stir to coat them in the spices.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, or until the potatoes and squash are tender.
5. Add the frozen peas to the pot, and cook for an additional 5 minutes, until they are heated through.
6. Stir in the chopped cilantro, and season the curry with salt and pepper to taste.
7. Serve the vegan potato and butternut squash curry over fluffy rice or with warm naan bread. Enjoy!

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