Butternut Squash and Sweet Potato Curry

This is a tasty, wholesome curry recipe. If you want to increase the protein content, just chuck in a drained tin of chickpeas.

Yield; Six servings Cook time; 30 minutes (approx)

You’ll need;

  1. One large sweet potato, cut into chunks
  2. Half a butternut squash, cut into the same size chunks as the potato
  3. One 400g/14oz tin of coconut milk
  4. One 400g/14oz tin of chopped tomatoes
  5. One red onion, diced
  6. 100g/3.5oz spinach, roughly chopped
  7. 150ml/5fl.oz vegetable stock
  8. Two tablespoons of tomato puree
  9. Spices; Two tablespoons of each smoked paprika, cumin, coriander and smoked paprika. One teaspoon of ginger and turmeric.
  10. Four tablespoons of curry powder (choose whichever strength you prefer)

Method;

  • Heat a tablespoon of oil in a saucepan over a medium heat. Add the onion and cook for five minutes.
  • Next add everything else apart from the spinach. Give everything a good stir and increase the heat to a simmer, season with salt and black pepper. Leave covered for about twenty minutes, or until the vegetables are cooked to your liking.
  • Make sure to go give it a poke from time to time, just to ensure nothing sticks and everything cooks evenly. Stir through the spinach a couple of minutes before serving, you just want to wilt it, not kill it.

I served mine with boiled brown rice, but you could serve it with poppadoms or chips if you prefer.

Bye for now 🙂

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