Leek Butternut Curry Vegan (Print Version)
# Ingredients:
→ Vegetables
01 -
3-4 medium-sized leeks, roughly 400g in total
02 -
900g of peeled and deseeded butternut squash
03 -
1 medium onion
04 -
3 cloves of garlic
→ Spices and Liquids
05 -
40cl of full-fat coconut milk
06 -
400g of tomato pulp
07 -
1 teaspoon of curry powder
08 -
1/2 teaspoon of cumin
09 -
1/2 teaspoon of turmeric
10 -
2 tablespoons of olive oil
→ Toppings
11 -
Chopped cashew nuts
12 -
Fresh cilantro
13 -
250g of cooked chickpeas
# Instructions:
01 -
Clean the leeks and slice them thinly. Cut the butternut into cubes around 2-3cm. Dice the onion and finely chop the garlic.
02 -
Heat the oil in a pot and sauté the onion. Stir in the garlic and spices, cooking for about a minute while mixing frequently.
03 -
Toss in the butternut cubes and cook for 5 minutes. Add the leeks and chickpeas, stirring for another 10 minutes.
04 -
Pour in the tomato pulp and coconut milk. Cover with a lid and simmer on low heat for 50 minutes until the butternut gets soft.
# Notes:
01 -
Goes great with basmati rice, barley mix, or quinoa.
02 -
Top it off with cilantro leaves and cashew nuts before serving.