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Vegan a Tomato & Cashew Curry

Name: Vegan a Tomato & Cashew Curry
Ingredients: 150g butternut squash, chopped; 4 cloves garlic; 1/2 cup water; 2-2.5 tbsp. curry powder (or more you wish); 1.5-2 tbsp. maple syrup; 1 tbsp tamari or soy sauce; 1.5 tsp pink salt; 1.5 tsp smoked sweet paprika; 1/4 tsp garam masala; 1/4 tsp coriander powder (other); your choice of protein such as chickpeas or tofu; to serve); rice, naan, or bread; fresh coriander leaves .

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Emily Kate | Glowing Plants

535 recipes

Ingredients

150g butternut squash, chopped
4 cloves garlic
1/2 cup water
2-2.5 tbsp. curry powder (or more you wish)
1.5-2 tbsp. maple syrup
1 tbsp tamari or soy sauce
1.5 tsp pink salt
1.5 tsp smoked sweet paprika
1/4 tsp garam masala
1/4 tsp coriander powder (other)
your choice of protein such as chickpeas or tofu
to serve)
rice, naan, or bread
fresh coriander leaves .

Preparation

In a medium pot, sauté onion and 2 cloves sliced garlic with 1 tbsp olive oil for a few minutes
Add pinch of pink salt and continue to sauté until they become tender
Add smoked sweet paprika, garam masala, coriander powder, curry powder, and 1 tbsp
Olive oil
Stirring constantly for a few minutes
Add pumpkin, carrot
Continue to heat for a few more minutes
Add tomato, water, maple syrup, salt, and tamari, and bring it to a boil
Reduce heat and cover with a lid
Simmer it for 30minutes with a small flame
In a blender, place everything from the pot, 2 cloves garlic, cashew nuts, and blend well
Place it to back the pot
Add 1-1
Cups coconut milk (more or less) according to your preference
Heat it for 5 minutes with medium to small flame
It‘s easy to burn, so be careful
Add your choice of protein such as chickpeas or tofu and heat it until warm
Add salt and pepper to taste
Serve with fresh coriander and rice, naan, or bread
Enjoy ?