Vegan Potato and Butternut Squash Curry

A yummy Indian-style food! Great for a vegan or vegetarian!

Step: 1

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Step: 2

Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Per Serving: 335 calories; protein 5.5g; carbohydrates 41.7g; fat 19.1g; sodium 49.5mg.

To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just enjoyed it in the first place."

Because it comes to dinner , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the flip side, a meal that is not eating to much food than satiating not make leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .