This is a recipe I created with some leftovers I had in the kitchen. It was so delicious that I wanted to share it with you.
Curries are so quick to make and delicious every time - perfect for a winter’s day!
400g sweet potato
400g butternut squash
1 medium sized onion
1 clove garlic
1 tsp. coconut oil
400g tomato (tinned or fresh)
400g coconut milk
1 tsp. galangal
1 tsp. ground mustard seeds (mix brown and white)
1 tbsp. massaman curry powder
5 curry leaves
1 tbsp. soya sauce
100g cashew nuts
Cooking time: 30 min.
Cut the onion and garlic really fine. Heat the coconut oil in a deep frying pan or medium sized pot.
Add the garlic and onion and fry until the onion softens and starts to turn translucent. Add all the spices and fry to enhance the flavour of the spices. You may need to add a little water to stop it burning and sticking to the pan. Place the lid on the pan and leave the spices for a few seconds to enhance the flavour.
Now add the tomato sauce. If you use fresh tomatoes, mix in a blender before adding to the onions. Mix well and then add the coconut milk.
Cut the squash and sweet potato into small squares and add together with the peas to the mix. Simmer until the vegetables are well done.
Roast the cashew nuts in a separate frying pan without any oil until slightly brown and add into the curry.
Mix the soya sauce in. Simmer again for another few minutes. Leave to cool down for a couple of minutes before serving.
Instead of serving with rice, why not serve it with quinoa for a healthier alternative.