Butternut and sweet potato curry
6 servings
Prep: 20 mins,
Cooking: 30 mins
A fabulous vegetarian dish.
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Ingredients (17)
| 0.00 | oil — for frying |
| 10.00 ml | mustard — black and yellow seeds |
| 3.00 ml | chilli paste |
| 5.00 ml | fresh ginger — minced |
| 2.00 | garlic — cloves |
| 1.00 | onion |
| 1.00 | butternut — medium |
| 3.00 | potatoes — medium |
| 1.00 | sweet potatoes — large |
| 2 | red peppers |
| 410.00 g | tomatoes — whole, peeled |
| 400.00 g | coconut milk — or cream |
| 5.00 ml | stock powder — vegetable or chicken |
| 30.00 ml | fish sauce |
| 3.00 ml | sugar |
| 250.00 ml | water |
| 0.00 | fresh coriander — to serve |
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