Tomato and Coconut Curry
This curry is quick and easy family food. It packs so much flavour and freezes well. I make lots of versions of this curry, this one has a base of sweet potato and butternut squash, which is hearty and filling. Serve hot with rice, brown rice, or noodles.
This recipe is very forgiving I’ve added aubergine and pumpkin before; you can also add green vegetables like courgette, green beans, spinach, peas, broccoli. You can also blitz leftovers into a warming soup, served with a dollop of coconut yogurt and some chopped coriander for freshness.
ingredients
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, peeled and crushed
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 can coconut milk (400g)
1 can plum tomatoes (400g)
400ml homemade vegetable stock, or no added salt stock cube
500g sweet potatoes, peel and cut into large chunks
500g butternut squash, peel and cut into large chunks
method
In a heavy based pot add a little vegetable oil and the onion, gently saute for 5 mins until soft and translucent. Add the turmeric, ground coriander and crushed garlic, cooking for a further 1-2 minutes. Add the coconut milk, plum tomatoes and stock and bring to a boil. Breaking up the plum tomatoes with the back of a spoon. Once the curry has come up to a gentle boil, add the sweet potato and butternut squash, reduce to a simmer. Cook the curry for 45-50 mins until the curry has reduced and intensified in flavour. The sweet potato and butternut should be soft, when pierced with a knife.