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Butternut squash and sweet potato curry
Fruit and vegetables
1
red onion
, cut into chunks
2–3 red
chillies
, stalks removed and cut into three
50g/1¾oz fresh
ginger
, peeled and cut into thick coins
2
garlic
cloves, halved
1 tsp ground
coriander
500g/1lb 2oz
sweet potatoes
, peeled and cut into large bite-sized pieces
1 large
butternut squash
, peeled, de-seeded and cut into bite-sized pieces
handful
coriander
, roughly chopped
2
limes
, cut into wedges
Tins, packets and jars
1 x 400ml tin
coconut milk
400g tin
chopped tomatoes
300g/10½oz black Venus
rice
, to serve
Cooking ingredients
15g/½oz fresh
turmeric
, peeled and roughly chopped (or 1 tsp ground
turmeric
)
½ tsp ground
cinnamon
1 tsp
sea salt
flakes, or to taste
2 tbsp coconut oil or
vegetable oil
350ml/12fl oz
vegetable stock
Back to recipe
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