Coconut Vegetable Curry with Pickles and Roti
Ingredients
- 2 tablespoons turmeric paste mix
- 1 tablespoon basic curry powder
- 1 onion diced
- 1 butternut squash peeled and diced
- 2 zucchini diced
- 1 sweet potato peeled and diced
- 300ml coconut milk
- 250ml stock
- Salt and pepper
Preparation
Make a base by peeling and blitzing fresh turmeric, ginger, and garlic.
Heat a saucepan with a good splash of oil.
Add the onion and the turmeric mix, and cook for a minute.
Add the curry powder and cook for another minute.
Add the vegetables, coconut milk, stock, and season with salt and pepper.
Simmer for 30 minutes.
Serve with rice, turmeric pickles, and chana roti.