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Butternut squash and sweet potato curry

Name: Butternut squash and sweet potato curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 15g/½oz fresh turmeric, peeled and roughly chopped; 1 red onion, cut into chunks; 1 x 400g tin chopped tomatoes; 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces; 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces; ½ tsp ground cinnamon; 2 limes, cut into wedges; 2 garlic cloves, halved; 2–3 red chillies, stalks removed and cut into three; 1 tsp sea salt flakes, or to taste; handful coriander, roughly chopped; 1 tsp ground coriander; 1 x 400ml tin coconut milk; 300g/10½oz black Venus rice, to serve; 350ml/12fl oz vegetable stock; 2 tbsp coconut oil or vegetable oil; 50g/1¾oz fresh ginger, peeled and cut into thick coins

This is a rambunctiously vibrant vegan curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two ...

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553

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239

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1 hr 30 min

TOTAL TIME

881

CALORIES

$4.90

PER SERVING