Quick Butternut & Sweet Potato Coconut Curry
Ingredients
- 600gms squash/sweet potato - cubed
- 1 teaspoon minced ginger
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 5 curry leaves (fresh if possible)
- 2 tsp turmeric
- 4 tablespoons tomato puree
- 400ml tin coconut cream
- 1 tablespoon rapeseed oil
- Handful of chopped fresh coriander (about 30gms)
- Salt to taste
Preparation
In a saucepan, heat the oil and add the mustard seeds until they start to pop. Then add the curry leaves, cumin seeds & ginger & stir on a low heat for 1 min.
Next add the tomato puree & squash/sweet potato, coriander, turmeric & salt to taste. Stir well.
Top with about 300mls water, enough to cover the squash/SP cubes. Put a lid on the pan and simmer for about 10-15mins until the squash is cooked through & the water evaporated.
Pour in the coconut cream (leave a little for garnish if you like) & stir well.
Remove the lid and simmer for a few minutes until you have your desired consistency.
Garnish with coconut cream and coriander. Serve right away with rice & chapatti.
