Butternut and Sweet Potato Curry
Serves: 4-6
Ingredients
-
- 1 red onion (peeled and cut into chunks)
- 2 – 3 red chiles (stalks removed and cut into 3)
- 3 inches piece of fresh gingerroot (peeled and cut into thick coins)
- 2 cloves garlic (peeled and halved)
- 3 inches piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric)
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt (or to taste)
- 2 x 15ml tablespoons coconut oil or vegetable oil
- 1 x 14 ounces tin coconut milk
- 1½ cups vegetable broth
- 1 x 14 ounces tin diced tomatoes
- 1 pound sweet potatoes (peeled and cut into large bite-sized pieces)
- 2 pound butternut squash (peeled, seeds removed and cut into bite-sized pieces)
Preparation
- Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
- Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
- Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut.
- Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
- Eat with the rice and put chopped cilantro and lime wedges on the table alongside, for sprinkling and spritzing respectively.
Credit: https://www.nigella.com/recipes/butternut-and-sweet-potato-curry