Thanksgiving Vegan Curry

Who's ready for a Spicy kick! today we'll be making an awsome Chrismas Curry which is 100% Vegan coll right? Let's spice up your Boxing Day with this recipe and add roast veggies from the day before.
In this recipe we're going to be making 12 Stuffing balls made out of Fennel and cumin seeds, and of course we're going to need a Curry sauce just prepare the ingredients that we listed for you and follow our steps below and don't forget to watch the video in case you're a beginner or you were lost somehow. Enjoy!

Ingredients:

12 stuffing balls 1 small butternut squash 3 parsnips 1 tbsp vegetable oil Pinch salt 1 tsp fennel seeds 1 tsp cumin seeds Curry sauce:1.5 tbsp vegetable oil 2 cinnamon sticks 1 star anise 5 cloves 2 tsp cumin seeds Seeds of 4 cardamom pods 1 red onion 1 white onion Pinch salt 4 cloves garlic 2 inches ginger 1 green chilli 2 tsp ground coriander 2 tsp brown sugar 1 tbsp tomato puree 3 tbsp water 1 tin tomatoes (2 cups) 1/2 cup coconut cream 1 cup steamed Brussel sprouts Garnish:Spiced damson chutney Dried cranberries Cilantro



Instructions + Video:

1. Cook the stuffing balls. Roast the butternut squash and parsnips on a tray with some vegetable oil and the fennel and cumin seeds for 25 mins at 180℃ (356℉). 2. Heat the vegetable oil in a pan and add the cinnamon, star anise, cloves, cumin seeds and cardamom seeds. Cook for a few minutes until the flavours are released. Then add the onions and salt and stir until translucent. 3. Add the garlic, ginger, green chilli and ground coriander and cook down for a few more minutes. Then add the brown sugar and tomato puree and stir in. 4. Next, add the water and stir until it’s mostly cooked off, then stir in the tinned tomatoes and coconut cream. 5. Once the sauce is a good consistency, add the steamed Brussel sprouts. Remove the cinnamon sticks and star anise, then add the roast vegetables from earlier. 6. Serve on rice with the stuffing balls and garnish with spiced damson chutney (if you can get it!), dried cranberries and cilantro.