Watch how to make easy vegan butternut squash curry

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Tim "Livewire" Shieff is a man of many talents. In addition to being a successful blogger and world champion free runner, he is also vegan and an accomplished cook. He is often featured on Jamie Oliver's YouTube channel, preparing various vegan dishes.
The butternut squash curry is vegan, gluten-free and dairy-free, and following Shieff's philosophy of "eating the rainbow," incorporates foods of many colors. Be sure to watch the video below for complete guided instructions.
Easy vegan butternut squash curry
Preparation Time: 15 minutes
Total Time: 1 hour
Serves: 4
1 butternut squash
1-2 tablespoons walnut oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons madras curry powder
1 teaspoon chili flakes
pinch of sea salt
pinch of ground black pepper
1-2 tablespoons walnut oil
2 red onions, peeled and sliced
1 small bunch fresh coriander stalks, finely sliced (save leaves for garnish)
1 green chili, finely sliced (keep seeds if extra heat is desired)
2 cloves garlic, peeled and chopped
1 small piece of ginger (about the size of your thumb), peeled and chopped
2 teaspoons madras curry powder
6 large tomatoes
14 ounces (400 grams) canned chickpeas, drained and rinsed
Water or vegetable stock as needed
3.5 ounces (100 grams) baby spinach
1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Wash squash, then cut in half and scoop out seeds. Cut into chunks about 2 inches (5 centimeters) wide and arrange in a single layer in a large roasting pan. Toss with oil and dry spices (cumin, coriander, curry powder, chili, salt, pepper) until well-coated.
3. Bake for 40 minutes.
4. While squash is baking, put a large saucepan on medium-low heat with oil.
5. When oil is heated, add onions, coriander, chili, garlic and ginger. Cook for 5-10 minutes until vegetables are softened.
6. Add curry powder and stir well.
7. Add tomatoes and chickpeas and stir well. If mixture is too dry, add water or vegetable stock until the consistency of a thick stew.
8. When mixture boils, turn heat to low and cover. Leave it to simmer on low for 20 minutes (about the time the squash will be coming out of the oven).
9. When squash is done, add the pieces to the curry and stir. Cook on low for 5-10 minutes.
10. Add spinach leaves, and let them wilt for a few minutes.
11. Serve garnished with coriander leaves.
Shieff recommends serving this delicious curry over tumeric-infused rice. Simply stir half a teaspoon of tumeric for every 2 cups of basmati rice. Yum!
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