Vegan Butternut Leek Curry (Print Version)
# Ingredients:
→ Vegetables
01 -
400g of leeks (about 3 to 4 medium leeks)
02 -
900g of peeled butternut squash with seeds removed
03 -
1 medium-sized onion
04 -
3 garlic cloves
→ Spices and liquids
05 -
1 tsp curry powder
06 -
1/2 tsp ground turmeric
07 -
1/2 tsp ground cumin
08 -
400ml full-fat coconut milk
09 -
400g of tomato purée
10 -
2 tbsp olive oil
→ Toppings
11 -
Crushed cashews
12 -
Fresh cilantro (coriander)
13 -
250g of cooked chickpeas
# Instructions:
01 -
Rinse the leeks and slice them thinly. Peel the butternut squash and chop it into small 2-3cm cubes. Slice the onion and mince the garlic.
02 -
Sauté the onion in oil, then toss in the garlic and spices. Stir and cook for another minute.
03 -
Throw in the butternut squash and stir-fry for about 5 minutes. Add the leeks and chickpeas, then keep cooking while stirring for another 10 minutes.
04 -
Pour in the tomato purée and coconut milk. Let it simmer gently over low heat for about 50 minutes with the lid on, until the squash is soft and tender.
# Notes:
01 -
You can pair it with basmati rice, quinoa, or a barley mix.
02 -
Add crushed cashews and fresh cilantro as garnishes before serving.