Butternut and Root Vegetable Coconut Curry
https://foodloversmarket.co.za/recipes/butternut-and-root-vegetable-coconut-curry/
This vegetable curry is the perfect dish to stave off the nippy chill in the air, as we head into the winter months. Nutritious, wholesome veggies are gently cooked in coconut milk, with some fragrant Indian spices, to create a comforting dish for the whole family.
Cooking Methods
- Cooking
Prep Time
20 minutesCooking Time
60 minutesIngredients
Curry
- 2 tbsp blended seed olive oil
- 1 tbsp cumin seeds
- 1 onion finely chopped
- 1 tbsp fresh ginger finely grated
- 1 1/2 tsp ground coriander
- 2 tsp curry powder
- 1 tsp smoked chilli flakes
- 2 tsp salt
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin coconut cream
- 2 med sweet potatoes, peeled and cut into rounds
- 1 med butternut, peeled, deseeded and cut into chunks
- 2 potatoes, peeled and cut into chunks
- 1 med brinjal, washed and cut into large chunks
- 4 med carrots peeled and cut into rounds
- 1 tin lentils, drained and rinsed
- 1/2 cup fresh coriander roughly chopped
- Freshly ground salt and black pepper to taste
- 2 limes cut into wedges
- Extra fresh coriander, for serving
Directions
Curry
- In a large saucepan heat the oil and scatter in the cumin seeds. Toast them for about a minute until they just sart to change colour.
- Add the garlic and onions and gently cook them until they are translucent.
- Add the ginger, coriander, turmeric, curry powder, chilli flakes and salt.
- Stir in the chopped tomatoes making sure that all the ingredients combine well.
- Add the chopped sweet potato, butternut, brinjal, potato and carrots.
- Stir in the coconut milk, coconut cream and allow to simmer at a medium heat for about 45-50 mins, covered.
- Stir intermittently, when the potatoes are fork tender, turn the heat down and gently stir in the lentils and fresh coriander. At this stage, season with freshly ground salt and black pepper according to your taste. Allow to cook for a further 5-10 mins, then remove it from the heat.
- Serve it steaming hot with cooked basmati rice, a couple of lime wedges and fresh coriander. Some side sambals and naan bread will go down a treat too.
