Butternut and Sweet Potato Curry | Nigella's Recipes | Nigella Lawson

Name: Butternut and Sweet Potato Curry | Nigella's Recipes | Nigella Lawson
Ingredients: 1 red onion (peeled and cut into chunks); 2 - 3 red chillies (stalks removed and cut into 3); 50 grams piece of fresh ginger (peeled and cut into thick coins); 2 cloves garlic (peeled and halved); 15 grams piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric); 1 teaspoon ground coriander; ½ teaspoon ground cinnamon; 1 teaspoon Maldon sea salt flakes (or to taste); 2 x 15ml tablespoons coconut oil or vegetable oil; 1 x 400 millilitres tin coconut milk; 350 millilitres vegetable stock; 1 x 400 grams tin chopped tomatoes; 500 grams sweet potatoes (peeled and cut into large bite-sized pieces); 1 butternut squash (peeled, seeds removed and cut into bite-sized pieces); rice; fresh coriander; limes

www.nigella.com

This is a rambunctiously vibrant curry.

Keywords

Asian Inspired
Comfort
Indulgent
Sociable
Dairy Free
Egg Free
Gluten Free
Nut Free
Vegan
Vegetarian
Curry

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Ingredients

1 red onion (peeled and cut into chunks)
2 - 3 red chillies (stalks removed and cut into 3)
50 grams piece of fresh ginger (peeled and cut into thick coins)
2 cloves garlic (peeled and halved)
15 grams piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric)
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon Maldon sea salt flakes (or to taste)
2 x 15ml tablespoons coconut oil or vegetable oil
1 x 400 millilitres tin coconut milk
350 millilitres vegetable stock
1 x 400 grams tin chopped tomatoes
500 grams sweet potatoes (peeled and cut into large bite-sized pieces)
1 butternut squash (peeled, seeds removed and cut into bite-sized pieces)
rice
fresh coriander
limes