This delightful and beautifully spiced dish is perfect for a cold night! Butternut squash makes this dish creamy and sweet, balanced perfectly with the cumin roasted potatoes and other vegetables.
Roasted Potato and Butternut Squash Green Curry With Brown Rice [Vegan]
- A teaspoon cinnamon
- A teaspoon turmeric
- A teaspoon paprika
- A teaspoon fennel seeds
- A teaspoon curry powder
- Whole garlic cloves
- 1 cup butternut squash, peeled and chopped
- 1 cup potatoes, chopped
- 1 cup broccoli
- 1 cup carrots
- 1 cup chopped bell pepper
- A thumb of ginger
- Two cans of coconut milk, one lite, and one full-fat
- 2 tablespoons olive oil
- Sea salt, to taste
- Agave nectar, to taste
- Your additional spices of choice
Preheat your oven to 425F.
To the butternut squash, add the cinnamon, agave nectar, turmeric, paprika.
To the potatoes, add fennel seeds, whole garlic cloves, and curry powder.
Roast the vegetables for about 25 minutes. While they are roasted, in a pot combine, chickpeas, broccoli, carrots, bell pepper, and baby kale.
Create your vegetable broth. You can do a variety of spices! Ginger, turmeric, garam masala, sweet curry, cumin, cardamom pods, and sea salt.
Add the vegetables to the broth, add coconut milk, and let simmer for 20 minutes.
Add the roasted potatoes and butternut squash, and stir.
Serve over jasmine or brown rice, garnish with extra basil and kale.
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