This vibrant and fragrant vegetarian curry is brought to you by Nigella Lawson, from her book, ‘At My Table’. Nigella is often best known for her indulgent and ‘sinful’ recipes which are of course delicious for occasional treats, however, she also does some wonderful recipes with vegetables, and this curry is both hearty and healthy.
At Luminous, we always stress the importance of eating the rainbow to get all the nutritional benefits of the different coloured vegetables, and this recipe is a great way to get your orange portion!
Sweet potatoes are rich in fiber, antioxidants, and nutrients like potassium, manganese, and vitamins A, C, and E. Butternut Squash contains many of the same nutrients, so ideal for cell growth and renewal as well as the production of collagen. A portion of squash contains 50% of your daily vitamin C allowance so it’s a great one to eat regularly!
1 red onion (peeled and cut into chunks)
2 – 3 red chillies (stalks removed and cut into 3)
50 grams piece of fresh root ginger (peeled and cut into thick coins)
2 cloves garlic (peeled and halved)
15 grams piece of fresh turmeric (peeled and roughly chopped or 1 teaspoon of ground turmeric)
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon sea salt flakes (or to taste)
2 x 15ml tablespoons coconut oil or vegetable oil
1 x 400 millilitres tin coconut milk
350 millilitres vegetable stock
1 x 400 grams tin chopped tomatoes
500 grams sweet potatoes (peeled and cut into large bite-sized pieces)
1 butternut squash (peeled, seeds removed and cut into bite-sized pieces)
Blitz the prepared onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt to a paste with a stick blender.
Heat the coconut or vegetable oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute or so, stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the chunked sweet potato and butternut.
Give a good stir, bring to the boil and, once bubbling, turn down the heat, and when everything is gently simmering, clamp on the lid and cook for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving.
Eat with the rice and put chopped fresh coriander and lime wedges on the table alongside, for sprinkling and spritzing respectively.