Friday, October 22, 2010

Harvest Curry - Vegan Friendly!

This warm and spicy curry is the perfect meal for those particularly grey days. Incorporating harvest vegetables makes this not only delicious, but cheap too. Did I mention it's vegan friendly as well!?

acorn squash
butternut squash
curry paste
almond/soy milk
olive oil

1. Chop the squash, pumpkin, and yams into bit sized pieces. Heat some olive oil in a pan with some diced ginger and add the chopped veggies. Fry for several minutes until the veggies are well cooked and soft.

2. Add almond milk (I don't use measurements when cooking certain meals, I tend to go by taste and also by amount of people I'm cooking for. Just use your best judgement and taste as you go along!)

3. Stir in a couple spoonfuls of curry paste. I like my curry extra spicy so you may not use as much as I would. Just add it slowly and keep tasting. I also add extra cumin/tumeric powder and a pinch of salt!

4. Once the curry is well mixed with the veggies and almond milk, stir in the the lentils. Let simmer until flavours have blended well and the curry has thickened up.

1 comment:

Taylor said...

This sounds super delicious! I love that you combine fashion and food on your blog. My two favorite things!