Recipe Centre

Butternut and sweet potato curry

Preparation time: 20

Cooking time: 30

Ingredients
oil for frying
10 ml black and yellow mustard seeds
3 ml chilli paste
5 ml minced ginger
2 cloves garlic
1 onion
1 medium butternut
3 medium potatoes
1 large sweet potato
1 medium table queen squash
410 g whole peeled tomatoes
400 g coconut milk or cream
5 ml heaped, vegetable or chicken stock powder
30 ml fish sauce
3 ml sugar
250 ml water
fresh coriander to serve

Method:
Heat oil in a deep pot. Add mustard seeds.
When they begin to pop, add chilli, ginger, garlic and onion and fry for 1 minute.
Add butternut, potato and squash and stir fry gently for another 2 minutes.
Add the rest of the ingredients (except coriander) cover, and simmer over low heat for 20 minutes or until vegetables are cooked through.
Garnish with fresh coriander and serve with basmati or jasmine rice.

Recipe From : Men's Health June 22, 2001

Recipe from Men's Health : June 22, 2001 See what Men's Health has in store this month. Subscribe now and save!