Butternut Squash Curry and Vegetable Biryani - Vegan Recipe
Alison Crouch, Cookery School Manager, Ferry Project Cookery School Manager
In this session, experienced cook, restaurant manager, recipe creator, teacher and food presenter, Alison Crouch shows how to make a comforting and flavourful autumn recipe with fresh seasonal vegetables.
This easy vegan curry recipe is rich with butternut squash, chickpeas and coconut milk for a comforting plant-based meal, and with vegetable biryani on the side, this is a versatile vegan recipe idea that’s both satisfying and full of autumn flavour. Perfect for a cosy autumn dinner, this healthy vegan recipe shows how simple it can be to cook delicious plant-based food at home.
About Alison:
Alison is manager of the Ferry Project Cookery School in Wisbech which teaches cooking skills. As a social enterprise, the Ferry Project Cookery School provides vocational skills and work experience in hospitality for its homeless clients, alongside training in useful cooking skills – all of which assists homeless people in their journey towards independent living.
You can find out more about the Ferry Project on their website - The Ferry Project Website
Preparation
Set out your ingredients and equipment
Video time
30 minutes
Ingredients:
For the Butternut Squash Curry
- 1 onion, diced
- 2 cloves garlic, crushed
- ½ red chilli, finely diced
- 2 tbsp oil
- 1 tbsp red curry paste
- ½ butternut squash, peeled and chopped into small bite-size chunks
- ½ carrot diced
- ½ red pepper, diced
- 125ml coconut milk
- 1 tbsp soy sauce
- Pinch of sugar
- ½ tin chick peas
- Zest of 1 lime
- A handful of basil leaves
- Salt and pepper
For the Vegetable Biryani
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 clove garlic, crushed
- 4 mushrooms, sliced
- ½ carrot, diced small
- 1 red pepper, diced
- 1 courgette, diced
- 3 cauliflower florets
- 1 tbsp curry powder
- 175g long grain rice
- 350ml water
- 1 vegetable stock cube
- 100g frozen peas
- Salt and pepper
Method for the curry:
- Fry the onion, garlic and chilli in the oil for three to four minutes until softened
- Add in the curry paste and the vegetables. Fry for a few more minutes
- Stir in the coconut milk and soy sauce. Add the sugar
- Simmer for 10 minutes until the vegetables are cooked
- Once all vegetables are cooked to your liking, add the lime zest
- Turn off the heat and add the basil leaves
Method for the biryani:
- Put the oil in a large pan
- Fry the onion and garlic for two minutes until soft
- Stir in the vegetables and fry for two minutes
- Add the curry powder and stir in the rice
- Pour on the water and crumble in the stock cube
- Stir well and bring to the boil
- Stir, place on the lid and cook on a low heat for 15 minutes
- Stir from time to time to avoid sticking, add more water if needed
- Stir in the peas and season to taste
Serve the curry with the rice and enjoy!
Vegan Sri Lankan Curry
If you enjoyed this vegan curry recipe, why not try Ella's vegan Sri Lankan curry!
