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Dinners

Butternut Squash + Mushroom Curry

by Ben, So Vegan November 2, 2020October 5, 2022
November 2, 2020October 5, 2022
Butternut Squash & Mushroom Coconut Carrot Curry Vegan Recipe
  • The whole spices – cumin seeds and mustard seeds – are really what make this curry sing. Unground seeds contain so much more flavour and give them a little longer in the pan to release their delicious aromas.
  • Don’t throw away the butternut squash seeds! For this recipe we lightly roast them and use them as a topping.
  • You can store the remaining half of butternut squash in the fridge for at least a week.
Butternut Squash & Mushroom Coconut Carrot Curry Vegan Recipe
Butternut Squash & Mushroom Coconut Carrot Curry Vegan Recipe

Butternut Squash & Mushroom Curry

Serves: 4 people Prep Time: 15 minutes Cooking Time: 45 minutes 45 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Butternut Squash & Mushroom Coconut Carrot Curry Vegan Recipe 1/2 butternut squash
  • 1 onion
  • 1 carrot
  • vegetable oil
  • salt and pepper
  • 4 garlic cloves
  • thumb of fresh ginger
  • 150g / 5.3oz chestnut mushrooms
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 2 tsp turmeric
  • 1 tbsp garam masala
  • 1 x 400g / 14.1oz tin of chopped tomatoes
  • 1/2 vegetable stock cube
  • basmati rice for 4 people
  • 1 x 400ml / 14.1 fl.oz tin of coconut milk
  • 1/2 lemon
  • 1 tbsp mango chutney
  • 100g / 3.5oz fresh spinach leaves
  • fresh coriander, for topping

Method

  1. Peel the butternut squash, scoop out the seeds and leave the seeds to one side. Then chop the squash into bite-sized chunks. Next peel and dice the onion and roughly chop the carrot (leaving the skin on).
  2. Add a splash of vegetable oil to a deep frying pan over a medium heat. As soon as the oil is hot, add the squash, onion and carrot and fry for 10 minutes.
  3. If you’re roasting the butternut squash seeds, preheat the oven to 140°C / 284°F. Remove the fibrous strings from the seeds and add the seeds to a roasting tray. Drizzle with a light splash of vegetable oil and season with salt and pepper. Roast for 15 minutes or until the seeds start to pop, then leave to one side.
  4. Meanwhile, peel and dice the garlic and ginger and roughly chop the mushrooms. Add the garlic and ginger to the pan along with the mustard and cumin seeds and fry for 2 minutes.
  5. Next add the mushrooms, chilli flakes, turmeric and garam masala and fry for 5 minutes.
  6. Stir in the tinned tomatoes and large pinches of salt and pepper. Dissolve the stock cube in 100ml (3.4 fl.oz) of hot water and add it to the pan. Stir, bring the curry to a boil, then lower and simmer for 15 minutes or until the veggies are nearly cooked through.
  7. Meanwhile cook the rice as per the packet instructions.
  8. Stir the coconut milk, juice from the 1/2 of lemon and mango chutney into the curry. Bring to the boil, then lower the heat again and simmer for 5 minutes or until the veggies are cooked.
  9. Remove the curry from the heat and stir in the spinach until wilted. Serve with the cooked rice and top with chopped coriander and pumpkin seeds.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsNational Curry Week
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5 Comments

Mia Martinez November 8, 2020 - 1:17 am

This dish was absolutely DELICIOUS! Perhaps the most delicious meal I have ever made.

Reply
Anne Gallien December 7, 2020 - 11:33 am

J”ADORE! Merci for your amour. Have a splendid day <3

Reply
century foods April 11, 2021 - 8:42 am

Thank you very much for your wonderful recipe. It is really beneficial.

Reply
Michiel Van Der Heyden May 10, 2021 - 7:14 pm

This is delicious!
I want to make it again but I have a little question because I ran out of regular cumin seeds: can I also use black cumin seeds?
Thanks for your advice!

Reply
Jenny January 25, 2022 - 7:17 am

This is absolutely delicious. Thank you for this excellent recipe.

Reply

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