Recipe: Veggie Packed Curry

Hello, my little lovelies! So, today I come back to you with another vegan curry recipe. This recipe is more vegetable heavy and doesn't really have any protein in it since I was really craving vegetables that day. This dish is perfect for those who had too much protein for the day and want to double up on their veggie intake. Now, this recipe is going to take a little on the longer side because there are squash and carrots involved in this one, and they can take a little bit to cook. But the end result is totally worth it and flavor town will be arriving in your mouth!

This recipe can also be altered to be not vegan. You can use heavy cream instead of coconut milk or you can add in some chicken if you absolutely have to have meat in it. I can personally live without the meat but to each their own. Or if you don't like some of the vegetables in the recipe, you can always swap it out for the ones that you do like, and the flavors should still be the same considering curry is a very strong spice and can almost overpower anything you put with it.

So, here is the recipe. I hope you enjoy, and I will be posting another one soon!

The things you will need are:

• 1 cup of cubed butternut squash
• 1 whole sliced bell peppers (red, yellow, or orange works best)
• 1/2 cup of sliced carrots
• 1/4 cup of corn
• 3 cloves of garlic, diced
• 1/4 of an onion (yellow or white work best), diced
• 3 tbsp. of curry powder
• 1 tbsp. of pink salt
• 2 tsp. of black pepper
• 2 tsp. of cumin
• 1 tsp. of paprika
• 1 tsp. of cayenne pepper (if you want it spicy, if not just leave it out)
• Cooked rice
• Coconut oil (use olive oil if you prefer)
• 1 can of full fat coconut milk

1. Put on a pan on medium high heat and put in enough coconut oil to coat the bottom of the pan.

2. Once the pan is hot, add your butternut squash. These are going to take a little while to cook, so be a little on the patient side with these. Stir the squash often so that most of it gets golden brown and caramelized on all sides. If this is taking a little bit too long add about a tablespoon of water to create steam. You don't want to lose the caramelization on the butternut squash; it gives it a nice sweet, nutty flavor.

3. When the squash is halfway cooked, add in the carrots. Stir together until the carrots soften, then add the corn, onion, and garlic. Stir together and stir frequently.

4. When the onion and garlic become fragrant, add all spices to the mixture, stirring frequently so that the spice do not burn. Burnt spices don't taste very good.

5. After all the spices are incorporated and mixed, add in the can of coconut milk and stir until all of the milk is the color of the spices you put in. Afterwards bring it to a boil, then turn it down to a simmer. Let it simmer for about ten minutes, stirring frequently until the sauce thickens up.

6. To serve this put the curry in a bowl (as much curry as you'd like, it's all vegetables) then put 1/2 cup of rice in the middle (1 cup if you are bulking). And voila, you are done!

I hope you guys enjoyed this recipe. I will be posting more soon when I start cooking vegan again.