Vegan Delicata Squash and Yam Curry
Ingredients
- 1 delicata squash
- 3 golden potatoes, cubed
- 1 yam, cubed
- 1/2 cup frozen peas
- 18 cherry tomatoes, picked from the garden
- 1 Tbsp EVOO
- 1 small vidalia onion
- 3 cloves garlic, chopped
- 3 inches ginger, chopped
- kale, chopped
- 2 Tbsp tomato paste
- 1 can coconut milk
- 1 cup water
- 1 tsp turmeric
- 1 tsp garam masala
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp crushed red pepper
- 1/8 tsp cayenne
- 1/2 tsp cardamom
- Salt and pepper to taste
Preparation
Peel and cut delicata squash into 1/2 inch rounds, remove center and roast in oven on an oiled baking pan
Sauté onion, garlic and ginger in olive oil until browning for 3-5 minutes
Add cubed potatoes, cook until somewhat tender
Add chopped tomatoes, salt and pepper, and all the dry ingredients. Cook for 5 minutes stirring often
Add 1 cup water, tomato paste, coconut milk, kale and bring to a boil. Stir well, reduce heat and simmer for 10 minutes
Add delicata squash, gently stir to combine
Serve with rice, garnish with cilantro
This meal is packed with flavor! It’s so delicious it’ll make you want a second bowl
