Butternut squash and sweet potato curry

Name: Butternut squash and sweet potato curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 red onion, cut into chunks; 2–3 red chillies, stalks removed and cut into three; 50g/1¾oz fresh ginger, peeled and cut into thick coins; 2 garlic cloves, halved; 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric); 1 tsp ground coriander; ½ tsp ground cinnamon; 1 tsp sea salt flakes, or to taste; 2 tbsp coconut oil or vegetable oil; 1 x 400ml tin coconut milk; 350ml/12fl oz vegetable stock; 400g tin chopped tomatoes; 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces; 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces; 300g/10½oz black Venus rice, to serve; handful coriander, roughly chopped; 2 limes, cut into wedges

Instructions

Prep:30minCook:1h

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Having said that, cooking with chillies always has a touch of roulette about it.

Updated at: Sat, 23 Nov 2024 12:06:28 GMT