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.
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