Butternut & Sweet Potato Curry
There are endless different kinds of curries but they’re usually high in fat, so here’s my tastiest ever easy low-fat curry. This one is an African-inspired recipe with fruit and vegetables. I like to serve this with basmati rice.
Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped
- 3 garlic cloves, crushed
- 500 g butternut squash, seeded and cut into chunks
- 2 small sweet potatoes, cut into chunks
- 450g potatoes, cut into chunks
- 1 cooking apple, cored and cut into chunks
- 2 teaspoons mild curry paste
- 1 teaspoon turmeric
- 2.5cm piece fresh ginger root, peeled and finely chopped
- 2 bay leaves
- 500 ml vegetable stock
- 50g raisins
- salt & freshly ground black pepper
- 4 tablespoons plain low-fat yogurt