Potato, carrot and squash curry

Ingredients

• 200 g potatoes
• 150 g carrots
• 200 g squash
• 2 tomatoes
• 1 large onion
• 1 teaspoon curry powder
• 20 g vegan butter
• 1 teaspoon tomato purée
• 300 ml water
• 1 tablespoon shredded coconut
• 150 g brown rice, to serve
• Salt to taste

Missing an ingredient?

• What to use instead of brown rice
• What to use instead of butternut squash
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of tomato puree
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Cook the brown rice in salted water for about 40 minutes and drain it.
2. Meanwhile, peel and chop the potatoes, carrots and squash and steam them until tender.
3. Slice the onion and put it in a pot with the vegan butter. Sprinkle the curry powder over it and fry gently until well browned.
4. Add the steamed vegetables, the chopped tomatoes, the tomato purée, the coconut and the water. Cook until the liquid has reduced by half. Season with salt and serve with the rice.

Nutrition facts

Approximate, per serving (about 714 g). Calculated with data from USDA FoodData Central.