Butternut And Sweet Potato Curry Food

BUTTERNUT AND SWEET POTATO CURRY

Steps:

• 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 fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.

VEGAN POTATO AND BUTTERNUT SQUASH CURRY

Steps:

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

HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY

Steps:

• Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
• Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
• Stir in the curry paste, curry powder, turmeric, ginger and broth.
• Bring to the boil, stir well.
• Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
• Serve over Basmati rice.

BUTTERNUT SQUASH & SWEET POTATO CURRY

Steps:

• Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
• Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
• Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
• Serve with boiled basmati rice.

BUTTERNUT SQUASH AND SWEET POTATO CURRY

Steps:

• Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
• Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
• Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.