Spiced Butternut Squash Curry
Spiced Butternut Squash Curry is a warm and comforting dish that perfectly embodies the flavors of fall. This vibrant curry combines the sweetness of butternut squash with aromatic spices, coconut milk, and fresh vegetables, making it a delightful and satisfying vegetarian dinner option. Served with rice or bread, this curry is not only rich in flavor but also packed with nutrients, making it a perfect addition to your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 1 medium (about 4 cups) |
| Coconut oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Vegetable broth | 2 cups |
| Coconut milk | 1 can (14 oz) |
| Spinach or kale | 2 cups (fresh) |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat coconut oil over medium heat and add diced onions, cooking until translucent.
- Add garlic, ginger, curry powder, turmeric, and cumin seeds, stirring constantly for about 1-2 minutes until fragrant.
- Incorporate the butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until squash is tender.
- Stir in coconut milk and add spinach or kale, cooking until greens are wilted.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving. Enjoy your warm curry with rice or bread!
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Creamy Coconut Cauliflower Curry
Creamy Coconut Cauliflower Curry is a rich and comforting dish that captures the essence of fall with its warm spices and creamy texture. This vegetarian curry features tender cauliflower, sweet bell peppers, and aromatic spices simmered in a luscious coconut milk sauce. It’s the ideal choice for a cozy dinner, served alongside rice or flatbread to soak up all the delicious flavors.
| Ingredients | Quantity |
|---|---|
| Cauliflower, cut into florets | 1 medium head |
| Coconut oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Cumin powder | 1 teaspoon |
| Bell pepper, diced | 1 medium |
| Vegetable broth | 1 cup |
| Coconut milk | 1 can (14 oz) |
| Spinach or kale (optional) | 2 cups (fresh) |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat coconut oil over medium heat and add diced onions, cooking until soft and translucent.
- Add garlic, ginger, curry powder, and cumin, stirring for 1-2 minutes until fragrant.
- Stir in cauliflower florets and diced bell pepper, cooking for a few minutes, then add vegetable broth.
- Bring to a boil, reduce heat, cover, and simmer for about 10-15 minutes until cauliflower is tender.
- Pour in coconut milk and stir in spinach or kale, cooking until greens are wilted.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving. Enjoy your creamy curry with rice or bread!
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Chickpea and Spinach Curry
Chickpea and Spinach Curry is a hearty and nutritious dish that embodies the flavors of fall with its warm spices and wholesome ingredients. This vegan-friendly curry features protein-packed chickpeas, vibrant spinach, and a rich tomato-based sauce, making it a perfect comfort food for the cooler months. Serve it over rice or with naan to enjoy a complete meal that is both filling and satisfying.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Cumin seeds | 1 teaspoon |
| Curry powder | 2 tablespoons |
| Canned chickpeas, drained | 1 can (15 oz) |
| Canned diced tomatoes | 1 can (14 oz) |
| Spinach, fresh | 4 cups |
| Vegetable broth | 1 cup |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until they are soft and translucent.
- Stir in garlic, ginger, cumin seeds, and curry powder, cooking for about 1-2 minutes until fragrant.
- Add the canned chickpeas and diced tomatoes (with their juices) to the pot, followed by vegetable broth. Stir well and bring to a simmer.
- Reduce the heat and let the curry simmer for about 10 minutes, allowing the flavors to meld together.
- Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste, and garnish with fresh cilantro before serving. Enjoy your curry!
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Pumpkin Curry With Chickpeas
Pumpkin Curry with Chickpeas is a delightful and warming dish that’s perfect for the autumn season. This vegan-friendly curry combines the sweetness of pumpkin with protein-rich chickpeas, all simmered in a rich coconut milk sauce infused with aromatic spices. It’s a comforting meal that not only nourishes the body but also captures the essence of fall harvest flavors.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Cumin seeds | 1 teaspoon |
| Curry powder | 2 tablespoons |
| Canned chickpeas, drained | 1 can (15 oz) |
| Pumpkin puree | 1 can (15 oz) |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Spinach, fresh (optional) | 2 cups |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add the diced onion and sauté until soft.
- Add minced garlic, grated ginger, cumin seeds, and curry powder, stirring for about 1-2 minutes until aromatic.
- Mix in the canned chickpeas, pumpkin puree, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.
- Reduce heat and let the curry simmer for about 10 minutes, allowing it to thicken slightly and flavors to blend.
- If desired, stir in fresh spinach until it wilts. Season with salt and pepper to taste and garnish with cilantro before serving. Enjoy!
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Root Vegetable and Lentil Curry
Root Vegetable and Lentil Curry is a hearty and nutritious dish that showcases the bounty of fall’s root vegetables. This vegan curry is packed with protein from lentils and fiber from vegetables like carrots, sweet potatoes, and parsnips. It’s a comforting one-pot meal that warms you up and fills you with the flavors of the season.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Cumin seeds | 1 teaspoon |
| Curry powder | 2 tablespoons |
| Carrots, diced | 2 medium |
| Sweet potato, diced | 1 large |
| Parsnip, diced | 1 large |
| Dried green or brown lentils | 1 cup |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Fresh spinach (optional) | 2 cups |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add diced onion and sauté until soft.
- Stir in the minced garlic, grated ginger, cumin seeds, and curry powder, cooking for about 1-2 minutes until fragrant.
- Add diced carrots, sweet potato, parsnip, lentils, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat to a simmer and cook for about 25-30 minutes until lentils and vegetables are tender.
- Season with salt and pepper to taste and stir in fresh spinach if using. Garnish with cilantro before serving. Enjoy!
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Thai Red Vegetable Curry
Thai Red Vegetable Curry is a vibrant and aromatic dish that balances the creaminess of coconut milk with the bold flavors of red curry paste, making it a perfect meal for the cooler fall months. Packed with a variety of seasonal vegetables such as bell peppers, zucchini, and eggplant, this vegan curry is not only delicious but also colorful and nourishing.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 1 tablespoon |
| Onion, sliced | 1 medium |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 teaspoon |
| Thai red curry paste | 2 tablespoons |
| Bell pepper, sliced | 1 large |
| Zucchini, sliced | 1 medium |
| Eggplant, cubed | 1 medium |
| Carrot, sliced | 1 large |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Fresh basil (for garnish) | Optional |
| Salt and pepper | To taste |
Cooking Steps:
- In a large skillet or pot, heat coconut oil over medium heat and sauté the sliced onion until softened.
- Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, then stir in the Thai red curry paste.
- Add bell pepper, zucchini, eggplant, and carrot, cooking for another 5 minutes.
- Pour in coconut milk and vegetable broth, stirring well. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
- Season with salt and pepper to taste, garnish with fresh basil, and serve. Enjoy!
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Curried Sweet Potato and Kale
Curried Sweet Potato and Kale is a hearty and nutritious dish that showcases the wonderful flavors of sweet potatoes combined with the earthiness of kale. This vegan curry is wonderfully filling and warming, making it an ideal comfort food for fall. The combination of spices along with the sweetness of the potatoes and the robustness of the kale creates a delightful balance that’s sure to please any palate.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Curry powder | 2 tablespoons |
| Sweet potatoes, diced | 2 medium |
| Kale, stems removed and chopped | 4 cups |
| Vegetable broth | 2 cups |
| Coconut milk | 1 can (13.5 oz) |
| Salt and pepper | To taste |
| Lime juice | 1 tablespoon |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat coconut oil over medium heat; add the chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant, then add the curry powder.
- Add diced sweet potatoes, stirring to coat, and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until sweet potatoes are just tender, about 10-15 minutes.
- Stir in chopped kale and coconut milk; cook for an additional 5 minutes until the kale is wilted and tender.
- Season with salt, pepper, and lime juice to taste; garnish with fresh cilantro before serving. Enjoy!
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Vegetable Korma With Peas and Carrots
Vegetable Korma With Peas and Carrots is a rich and creamy dish that hails from the Indian subcontinent. This delightful curry is filled with the vibrant flavors of peas and carrots, cooked in a spiced coconut milk base, which makes it the perfect warming meal for fall. The unique blend of spices results in a fragrant, mildly spiced dish that pairs beautifully with rice or naan.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh ginger, minced | 1 tablespoon |
| Curry powder | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Peas, frozen or fresh | 1 cup |
| Carrots, diced | 2 medium |
| Vegetable broth | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In a large skillet, heat coconut oil over medium heat and sauté the onion until golden brown.
- Stir in minced garlic and ginger, cooking for 1-2 minutes until aromatic, then add curry powder, cumin, and coriander.
- Incorporate the diced carrots and peas, then pour in the vegetable broth and bring to a simmer.
- Add the coconut milk, stirring well, and cook for an additional 5-7 minutes until the vegetables are tender.
- Season with salt and pepper to taste, garnish with fresh cilantro, and serve warm. Enjoy!
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Eggplant and Tomato Curry
Eggplant and Tomato Curry is a flavorful and hearty dish that embraces the richness of summer vegetables combined with aromatic spices. The tender eggplant absorbs the sauce beautifully, while the sweet and tangy tomatoes create a harmonic balance, making this dish a fantastic choice for a comforting fall dinner. Serve it over rice or with warm bread to soak up the delicious sauce.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, minced | 1 tablespoon |
| Ground turmeric | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Eggplant, diced | 1 large |
| Tomatoes, chopped | 2 large |
| Vegetable broth | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Spinach, fresh | 2 cups |
| Salt and pepper | To taste |
| Fresh basil (for garnish) | Optional |
Cooking Steps:
- Heat coconut oil in a large skillet over medium heat and sauté the onion until soft and translucent.
- Add minced garlic and ginger, followed by the turmeric, cumin, and coriander; cook until fragrant.
- Stir in the diced eggplant and chopped tomatoes, and cook for about 5 minutes until softened.
- Pour in the vegetable broth and bring to a simmer, then add coconut milk and cook for another 10-15 minutes until the eggplant is tender.
- Fold in the fresh spinach until just wilted, season with salt and pepper to taste, garnish with basil, and serve warm. Enjoy!
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Moroccan Vegetable Tagine
Moroccan Vegetable Tagine is a vibrant and fragrant dish that beautifully combines a variety of seasonal vegetables with warming spices, capturing the essence of Moroccan cuisine. This slow-cooked stew, traditionally made in a tagine pot, is perfect for fall when root vegetables and aromatic herbs are abundant. Paired with couscous or crusty bread, this dish offers a hearty and satisfying meal to enjoy with family and friends.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Paprika | 1 teaspoon |
| Carrots, diced | 2 medium |
| Zucchini, diced | 1 medium |
| Bell pepper, chopped | 1 large |
| Chickpeas, drained | 1 can (15 oz) |
| Diced tomatoes | 1 can (14.5 oz) |
| Vegetable broth | 1 cup |
| Dried apricots, chopped | 1/2 cup |
| Fresh cilantro (for garnish) | Optional |
| Salt and pepper | To taste |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onion until softened.
- Add minced garlic and ginger, along with the cinnamon, cumin, coriander, and paprika, and cook for a few minutes until fragrant.
- Stir in the diced carrots, zucchini, and bell pepper, cooking for another 5 minutes.
- Add chickpeas, diced tomatoes, vegetable broth, and chopped apricots; bring to a simmer and cover, cooking for about 20-25 minutes until the vegetables are tender.
- Season with salt and pepper to taste, garnish with fresh cilantro, and serve warm over couscous or with bread. Enjoy!
Green Bean and Potato Curry
Green Bean and Potato Curry is a comforting and hearty dish that brings together fresh green beans and tender potatoes in a rich and flavorful sauce. This vegetarian curry is enhanced with a blend of spices and coconut milk, making it a perfect choice for warming up on chilly fall evenings. Serve it with rice or flatbreads for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Fresh ginger, grated | 1 tablespoon |
| Ground turmeric | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Green beans, trimmed | 2 cups |
| Potatoes, diced | 2 medium |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat and sauté the onion until it becomes translucent.
- Add the minced garlic and grated ginger, cooking for a minute before adding turmeric, cumin, and coriander.
- Stir in the diced potatoes and green beans, then pour in coconut milk and vegetable broth, bringing to a simmer.
- Cover and let cook for about 20-25 minutes until potatoes are tender.
- Season with salt and pepper to taste, garnish with fresh cilantro, and serve warm with rice or flatbreads. Enjoy!
