This simple vegan curry comes together with very few ingredients to provide a comforting, hearty, and nourishing dinner for cold fall & winter nights.
First of all, make a plan for how you're going to cook your rice to have it ready by the time your curry is finished. I use a rice cooker that takes 30 minutes from start to finish, so I start cooking it once my vegetables are in the oven and my curry sauce is on the stove.
Preheat oven to 425. Peel the butternut squash and cut it into 1-inch cubes. Peel the potato if desired (I leave the peel on.) and cut into 1-inch cubes. Line a sheet pan (or two if you need more space) with parchment paper. Toss the vegetables with 1 tbsp of the oil and spread out on sheet pan, leaving space between them to allow browning. Sprinkle with a pinch of salt if desired, keeping in mind that the curry paste and soy sauce also contain quite a bit of salt.
Roast vegetables for 30-35 minutes, flipping them halfway through.
Once vegetables are in the oven, heat remaining tbsp of oil in a saucepan over medium heat, then add the curry paste. Cook for 1 minute, then stir in 1 tbsp of the cream from the top of the coconut milk (If it's already mixed together in the can, just use 1 tbsp of the milk), soy sauce, and peanut butter. Cook for another minute, then stir in the rest of the coconut milk. Bring to a simmer, then turn heat to medium low, cover, and let cook for 25 minutes.
To serve, top a bowl of rice with vegetables and pour desired amount of curry sauce on top.
*I like the Maesri brand, and I buy it from a local Asian grocery store. If you don't have that option, I have also found it before on Amazon. You can sub with another brand if desired, but you'll want to check the ingredients to make sure it's vegan. It's also good to keep in mind that some brands are going to be spicier than others.
recipe from thesavvyplate.com