Butternut and sweet potato curry

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 17
Servings 6
Time 20

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
  • 2
    red peppers
  • 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

30
 
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 peppers 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.
 

Read more on: shallow-fry
 

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