Butternut Pumpkin & Sweet Potato Curry by Nigella

This curry recipe is by Nigella and is a tasty option to feed 4-6. The curry base comes together easily in a food processor (or NutriBullet) and once you add the tomato, liquid and veg then you can walk away and leave to simmer for 30 mins, no need to check it for this time. It’s convenient, cheap, and soooo tasty.

Side Notes
Cost of non-staples: $12
Serves: 4-6

Ingredients
1 red onion, cut into wedges
3 garlic cloves
1 tbsp ginger paste
2 red chillies, roughly sliced
1 tsp turmeric
1 tsp ground coriander
1/2 tsp cinnamon
salt
2 tbsp vegetable oil
1 x 400g tin Coconut cream (full fat)
375ml vegetable (or chicken) stock
1 x 400g tin diced tomatoes
500g butternut pumpkin, cut into approx 1 inch cubes
500g sweet potato, cubed

My Pantry Staples
red onion
garlic cloves
turmeric
ground coriander
cinnamon
salt
vegetable stock
diced tomatoes
vegetable oil

The Method

1. Blitz the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste in a food processor or blender.

2. Heat the vegetable oil in a wide heavy-based casserole dish or saute pan that has a lid, and then fry the paste for about a minute or so, stirring well.

3. Add half of the tin of cocnut cream (or milk) stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut cream, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut.

4. Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 30-40 minutes (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.

   TIP: Serve with the rice, naan or roti and lime wedges.