Pumpkin, Sweet Potato & Coconut Curry

The Curry Paste Base

• 1 large red onion peeled, chopped
• 2 chillies, chopped stalks removed
• 2 garlic cloves, peeled & halved
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp cinnamon
• 1 tsp sea salt flakes
• 50 g ginger, peeled and sliced
• 1 tsp Nuttelex Spread (for frying)

The Veggie Mix

• 500 g sweet potato, peeled and cubed into bite sized pieces
• 500 g butternut pumpkin, peeled and cubed into bite sized pieces
• 400 g chopped can tomatoes
• 400 ml coconut milk
• 1.5 tbsp vegetable stock powder
• 350 ml water

Serve With

• rice, quinoa or cauliflower rice
• flatbreads
• coconut yoghurt (unflavoured)
• lime wedges

Garnish

• coriander sprigs & leaves
• whole fresh green and red chilli

Tools

• stick blender
• heavy based saucepan with lid

The Curry Paste

1. Use a stick blender to blitz the ginger, cinnamon, garlic, ground coriander, sea salt, chilli and onion into a smooth curry paste.
2. Melt together the Spread on a medium heat using your heavy based pan. Once heated, add the curry paste from the blender and saute for a couple of minutes, constantly stirring the paste.

The Veggie Mix

1. Next, spoon out the thick creamy top from the canned coconut milk and stir this into the curry paste for a few minutes. Then add the rest of the coconut milk, the vegetable stock powder, water, canned tomatoes and cubed pumpkin & sweet potato. Bring this all to a boil, stirring occasionally, then add the pan lid, and reduce heat to simmer for 30 -40 minutes.
2. Check the pumpkin and potato are cooked through, and that the seasoning is to your liking, before spooning into a serving bowl. Add fresh coriander on top and serve with a side dollop of coconut yoghurt, lime wedges, rice and flat breads.