Ever since I enjoyed an amazing butternut curry in South Africa, I have been a fan of that squash and it made me very happy when they started showing up on our veggie shelves here in Germany.
In the university cafeteria there was once an apricot curry I liked a lot, so I ended up creating a butternut apricot curry that I absolutely love. It’s easy to make and ready in less than 30 minutes. Vegan Kroepoek goes very well with it!
Recipe for the Butternut Apricot Curry
Serves 2, about 25 minutes
1 cup basmati rice (180 g)
1 tablespoon chopped ginger
1 minced garlic clove
1/2 cup of water (120 ml)
1 tablespoon veggie broth
13, 5 oz coconut milk (400 ml)
1 tablespoon curry powder
2 tablespoons peanut butter
1-2 tablespoons soy sauce
1 tablespoon Ketjap Manis
1 tablespoon Sambal Oelek
1/4 cup chopped dried apricots
2 cups butternut squash, cubed
1 tablespoon peas (frozen)
vegan kroepoek (optional)
How to make the Butternut Apricot Curry
Wash and cook rice according to instructions on box. I use my multicooker*.
Sauté ginger and garlic in a little plant oil in a medium pot that has a lid. Then add water, veggie broth, coconut milk, curry powder, peanut butter, soy sauce, ketjap manis, sambal oelek, apricots and pumpkin.
Stir well, bring to a boil and then simmer for 10 minutes at medium temperature with the lid slightly off.
Chop up cilantro and red cabbage.
When the 10 minutes are over, add peas to the curry. Maybe a little water if necessary. Give it another good stir, and it’s ready.
Arrange rice and curry on deep plates and garnish with red cabbage, cilantro, fried shallots, peanuts and maybe even vegan kroepoek.
If you have some butternut squash left, you might also like my butternut mushroom ravioli.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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