This is a lovely curry dish – we use three types of squash, but do add in some spinach or peas if you like as well. Having multiple squashes is important – they all may look similar but the difference in colour, texture and taste is an important part of this dish. Now I’ve said three squash, but we often use Sweet Potato as one of our options as we always have it in the house and we all love it. So for this version we used Acorn, Queen and Butternut Squashes, but you could also use Pumpkin. We love having Vegan Three Squash Curry with Nan Bread and a bit of rice on the side.
The sauce is quite quick to make, I do find that making it and then letting it cool, and reheating it later helps enhance the flavour. We serve it with Naan, Popadoms (with Lime and Mango Pickles) and Jasmin Rice. Some roasted Cauliflower would also be nice on the side.
The sauce is made with unsalted Cashew Nuts, just like our Chicken Curry Sauce. Using Cashew Nuts means we get a nice, thick, rich sauce.
Vegan Three Squash Curry
- 3 Cups Diced Squash - Any mix of Acorn, Queen, Butternut, Sweet Potatoes, Pumpkin. Do have three types to make the most of this dish
- 6 Cloves Garlic, peeled and roughly chopped
- 2 Shallots - diced
- 3 Large Red Chilli's, seeded and chopped up You can add more if you like
- 125 Grms Unsalted Cashew Nuts
- 2 Tbsp Dairy Free Yoghurt We use plain Alpro
- 3 Tsp Ground Turmeric
- 2 Inch Piece Fresh Ginger - chopped up
- 400 Mls Vegetable Stock
- 100 Mls Coconut Cream We use Sainsbury's Own as it's nice and thick but not solid
- 3 Keffer Leaves
- 3 Star Anise
- 1 Lime - Juiced You can add in the juice of 2 Limes if you like
- Put your oven onto 200°C, 400°F.
- Peel and cut up you're selection of Squash's. Toss in olive oil, and season with salt and pepper.
- Add all the Curry Paste ingredients to a food processor and whiz together until you have a paste. You'll have to scrap down the sides several times. You need a smooth paste so this takes a bit of time. If you aren't patient then you'll end up with a grainy sauce.
- Pop the Squashes into the oven for 30 minutes to roast. Be sure to check on them after 15 minutes and turn them over.
- Add the curry paste to a large frying pan and heat, stirring all the time so it doesn't stick.
- Whisk in the vegetable stock and coconut cream. Bring to a low simmer and allow to bubble away for while the Squashes cook. Once its simmering, add the Star Anise and Keffer leaves. If the sauce gets a bit thick, just add in a few tablespoons of vegetable stock.
- Once the Squash is nicely roasted, add to the pan and then add the Lime Juice and mix gently.
- Serve with Rice, Naans and Popadoms. You can make your own Naans if you like, or just pop store bought ones into the oven when the Squashes come out. They take about 4 minutes so the timing is easy. Serve with Jasmin Rice on the side.
Dahl is always a lovely addition to any curry
If you fancy making your own Naan here’s our recipe.