Quick and Creamy Butternut & Sweet Potato Coconut Curry
Ingredients
- 350gms butternut squash/sweet potato, cubed
- 1 teaspoon minced ginger
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 5 curry leaves (fresh if possible)
- 1 tsp turmeric
- 3 tablespoons tomato puree
- 160ml 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, and ginger. Stir on low heat for 1 minute.
Next, add the tomato puree, butternut squash/sweet potato, coriander, turmeric, and salt to taste. Stir well.
Top with about 200mls water, enough to cover the butternut squash/sweet potato cubes. Put a lid on the pan and simmer for about 10-15 minutes until the squash is cooked through.
Pour in the coconut cream (leave a little for garnish if you like) and 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 and chapatti.
