Coconut Vegetable Curry. 

 

I love curry, it’s one of those foods that is really warming and perfectly comforting. Obviously there is a wide range of vegetables out there, but I love the taste of root vegetables in my curries. Butternut squash, sweet potato and carrots are my favourites, I love how the natural sweetness of the vegetables adds a contrast to the spices and pulls the whole meal in together. Growing up I used to love fruity curries, anything with raisins or sultanas in, but as i’ve gotten older my stomach has become really senstitive to lots of foods, and dried fruits are some of the worst, adding root vegetables allows the curry to have natural easy to digest sweetness without having to add any fruit, of course if you like a sweet fruity curry you can always add some to yours!

 

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Curry powder recipe:

4 teaspoons ground coriander,
2 teaspoons ground turmeric,
2 teaspoons chile powder,
1 teaspoon cayenne powder,
1 teaspoons ground cumin,
1/2 teaspoon ground cardamom,
1/2 teaspoon ground ginger.
Mix all spices into bowl- keep in a container (or old herb/spice pot) for another time ^_^

My recipe serves 4/5 comfortably, so make sure to adjust portion size, or you could freeze some- or eat some the next day! ^_^

You can use pretty much any vegetables you like but I would suggest these, although pictured I used red peppers and spinach too 🙂

1 Sweet potato,
1 Butternut squash,
1 pack of mushrooms,
1 onion,
olive oil- I use spray olive oil and normal.
2-3 Cloves of garlic (depending on how much you love the garlic)
dried coconut to sprinkle on the top. (optional)
a tin of coconut cream.
Rice-I used thai sticky Jasmine rice, but you could use any rice you fancied.
herbs and extra spices:
teaspoon of cinnamon,
salt and pepper to taste,
dried parsley,
smoked paprika (normal would be nice too-but smoked is more delicious!)
fresh corriander.

Method:

step 1: pre-heat the oven to roughly 150 degrees in a fan assisted oven or about 175 if a normal oven. peel the sweet potato and butternut squash. chop the sweet potato into bite size portions, pop onto a baking tray. I then used spray olive oil, but you could coat in normal oil, then sprinkle salt (and pepper if you’re having it), half a teaspoon of cinnamon, paprika, some of your curry powder mix and dried parsley over the top, then pop into the oven to roast.

Step 2: next de-seed the butternut squash and cut it up into cube shapes. Pop into some water in a pan and put onto the stove, bring to the boil then simmer. stick a fork in to check periodicly to see if it’s cooked. Whilst that is cooking, chop up the rest of your vegetables. I used button mushrooms, because you can just halve them and it makes for a nice chunky vegetable curry, but normal mushrooms are just as good ^_^ chop up your garlic here too!

Step 3: pop the onion into a frying pan with a small amount of oil, fry until the onions are soft and then add the mushrooms. Check the butternut squash, when it’s ready pop into your frying pan. Next add: salt, pepper, parsley, your left over cinnamon, garlic, coconut cream, fresh coriander and 3 teaspoons of your curry powder mix. stir everything up so it’s nicely mixed, then simmer. Pop your rice on, (i like to add peas to my rice)

check your sweet potato, add this into your curry. and simmer some more. once your rice is cooked, drain and serve with your curry. serve with a sprinkling of dried coconut and parsley on the top to garnish.