
By bbc.co.uk
Butternut squash and sweet potato curry
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: Sun, 17 Dec 2023 20:54:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
62
High
Nutrition per serving
Calories504.8 kcal (25%)
Total Fat28.3 g (40%)
Carbs64.8 g (25%)
Sugars15.3 g (17%)
Protein8.3 g (17%)
Sodium1038.5 mg (52%)
Fiber10.4 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1red onion
cut into chunks

2red chillies
stalks removed and cut into three

50gfresh ginger
peeled and cut into thick coins

2garlic cloves
halved

15gfresh turmeric
peeled and roughly chopped, or 1 tsp ground turmeric

1 tspground coriander

½ tspground cinnamon

1 tspsea salt flakes
or to taste

2 Tbspcoconut oil
or vegetable oil

1 x 400mltin coconut milk

350mlvegetable stock

1 x 400gtin chopped tomatoes

500gsweet potatoes
peeled and cut into large bite-sized pieces

1butternut squash
large, peeled, de-seeded and cut into bite-sized pieces

300gblack venus rice
to serve

coriander
roughly chopped

2limes
cut into wedges
Instructions
View on bbc.co.uk
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Notes
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