A fragrant curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.
Ingredients
Method
2 packs Tilda Steamed Pilau Basmati
400g Butternut Squash, cut into chunks
200g Sweet Potato, cut into chunks
1 onion, roughly chopped
1 garlic clove
1 medium red chili, roughly chopped
5cm piece of ginger root, peeled and grated
1 tbsp. vegetable oil
1 heaped tbsp. garam masala
2 onions, sliced
2 tbsp. vegetable oil
3 cardamon pods
½ tsp. cumin seeds
½ tsp. mustard seeds
400g coconut milk
Large handful spinach
Large handful coriander leaves, chopped
Toasted coconut shavings to serve (optional)
- Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
- Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon oil and the garam masala
- Heat the remaining oil in a large pan with a lid
- Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
- Add the blanched vegetables and coat with the paste
- Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
- Stir through the spinach and coriander at the end of cooking
- Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings
