Time for a new recipe… we found ourselves a sweet potato and a squash from Unicorn Grocery and made this super curry. This makes a big batch so its good for entertaining.
Serves 4 – 6
- 125g butter
- 1 tbsp sunflower pil
- 2 large onions
- 5 garlic cloves, crushed
- 3.5 cm root ginger, peeled and grated
- 2 medium sweet potatoes cut into cubes
- 4 carrots, cubed
- 1 butternut squash, peeled and cubed
- 400g chinese leaf, cut into 2.5cm strips
- large handful of flat-leaf parsley – finely chopped
- small handful of thyme, finely chopped
- 400ml coconut milk
- salt & pepper
For the curry mixture
- 10 curry leaves
- 1 tsp ground cinnamon
- 0.5 tsp chilli powder
- 1 tsp ground allspice
- 0.5 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp ground turmeric
- 2 plaintains
- 2 tablespoons oil or 30g butter
Melt the butter in a large saucepan, without allowing it to burn. Add the oil. Fry the onion, garlic and ginger until soft. Add the curry mixture and stir.
Throw in the sweet potato, carrot and butternut squash. Stir until the vegetables are well coated with spice mix. Add just enough water barely to cover the vegetables. Bring to the boil, reduce the heat and simmer until the vegetables just start to soften.
Add the chinese leaf, parsley, thyme and coconut milk. Cook gently for another 10 minutes, making sure the coconut milk does not boil. Season with salt and pepper to taste.
While the curry is cooking slice the plantain and fry the slices in hot oil until crunchy on the outside and soft on the inside. Sprinkle with salt.
Serve with rice or , as we did bulger wheat.