Butternut and sweet potato curry
- 350ml/12fl oz vegetable stock
- 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces
- ½ tsp ground cinnamon
- handful coriander, roughly chopped
- 1 tsp sea salt flakes, or to taste
- 1 x 400ml tin coconut milk
- 50g/1¾oz fresh ginger, peeled and cut into thick coins
- 500g/1lb 2oz sweet potatoes, peeled and cut into large bite-sized pieces
- 2 tbsp coconut oil or vegetable oil
- 300g/10½oz black Venus rice, to serve
- 2 limes, cut into wedges
- 2–3 red chillies, stalks removed and cut into three
- 1 tsp ground coriander
- 1 x 400g tin chopped tomatoes
- 1 red onion, cut into chunks
- 15g/½oz fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric)
- 2 garlic cloves, halved
Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl.
Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
Meanwhile, cook the rice according to packet instructions.
Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing.