Butternut and Sweet Potato Curry

Name: Butternut and Sweet Potato Curry
Cuisine: Asian, Indian
Ingredients: 1 red onion (peeled and cut into chunks); 2 - 3 red chillies (stalks removed and cut into 3); 50 grams piece of fresh ginger (peeled and cut into thick coins); 2 cloves garlic (peeled and halved); 15 grams piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric); 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 1 teaspoon Maldon sea salt flakes (or to taste); 2 x 15ml tablespoons coconut oil or vegetable oil; 1 x 400 millilitres tin coconut milk; 350 millilitres vegetable stock; 1 x 400 grams tin chopped tomatoes; 500 grams sweet potatoes (peeled and cut into large bite-sized pieces); 1 butternut squash (peeled, seeds removed and cut into bite-sized pieces); rice; fresh coriander; limes

Instructions

This is a rambunctiously vibrant 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. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. For US cup measures, use the toggle at the top of the ingredients list.

Updated at: Fri, 22 Nov 2024 10:32:54 GMT