Recipes
Date posted: 16/09/2020
Ingredients
| Tilda easy cook basmati | 500g |
| Butternut squash, cut into chunks | 400g |
| Sweet potato, cut into chunks | 200g |
| Onion, roughly chopped | 1 |
| Garlic clove | 1 |
| Medium red chili, roughly chopped | 1 |
| Piece of ginger root, peeled and grated | 5cm |
| Vegetable oil | 1 tbsp |
| Garam masala | 1 heaped tbsp |
| Onions, sliced | 2 |
| Vegetable oil | 2 tbsps |
| Cardamom pods | 3 |
| Cumin seeds | ½ tsp |
| Mustard seeds | ½ tsp |
| Coconut milk | 400g |
| Spinach | large handful |
| Coriander leaves, chopped | large handful |
| Toasted coconut shavings (optional) | to serve |
Method
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Prepare
- Blanch the butternut squash and sweet potato for five minutes, drain and put to one side.
- Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tbsp oil and the garam masala.
Cook
- Heat the remaining oil in a large pan with a lid.
- Cook the whole spices and sliced onions for one 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.