Say "hello" to the Pumpkin Season!

Vegan Butternut Squash Curry

It's October. That means two things - it's time for Octoberfests and pumpkin recipes! 

Yesterday I spent all evening improvising with this roasted butternut squash curry, and it turned out great!

If you love warm vegan curries and a beautiful taste of butternut squashes or pumpkins - press read more 😇 😍  

What's new in my life

Hey guys! It's been a while since my last vegan recipe! This time I have a really lovely butternut squash curry waiting for you. But first, few words from me :)

​Autumn has been a very busy season 😇 . I had my mum visiting London, went to Brighton and ran my first (but definitely not last) half marathon without stopping. Training for Ealing Half took a lot of my free time, but I am so happy that I've done it! Who said that vegans can't run? ❤️

You will need:

🌿 8 Potatoes (large)
🌿 2 Butternut Squashes
🌿 2 Peppers
🌿 Spinach (1 bag)
🌿 4 tablespoons of Peanut Butter
🌿 1 Onion
🌿 2 Garlic Cloves
🌿 Olive oil

🌿 Salt
🌿 Pepper
🌿 Parsley
🌿 Sea Salt
🌿 Cumin
🌿 Chilli Flakes
🌿 Paprika Powder
🌿 Turmeric Powder

Recipe:

It's not a hard recipe, but it takes a while to make it - so leave this dish for a chilled weekend and get yourself some wine 😇

Start with potatoes. Cut them in large cubes and boil for 7-10 minutes, then drain well and leave to cool down.

Second step is to peel and cut butternut squashes. Put half of cubes in a baking tray and cover with chopped garlic, chopped 1/3 of an onion, sea salt, parsley and olive oil. Pop a tray to the oven (200 C) for about 20 minutes.

Take a large pot, pour about 100 ml of water in it, add remaining butternut squash pieces and boil for 10 minutes. Mix well then add the following (in this order): peanut butter, 1/3 of chopped onion, chilli flakes, turmeric powder, paprika powder, salt and potatoes. Leave the mixture for 10 minutes. 

By this time butternut squash should be nicely baked. Take it from the tray and fill it with chopped peppers, 1/3 of chopped onion, cumin, pepper, olive oil and salt. Bake for 10 minutes. 

Open curry pot and mix in spinach, roasted butternut squash and roasted peppers. Leave a curry to sit for at least half an hour. Enjoy! 😇 😍 

Few words from me

Thanks for reading guys! ❤️ 

I absolutely love this vegan butternut squash curry - I hope you will too!

Have a lovely pumpkin season and keep and eye on more recipes.

With love,
Viktorija

​💋 💋 💋