Method
Ingredients
Ingredients
- 2 packs of Tilda Steamed Basmati
- 400g of Butternut Squash, cut into chunks
- 200g of Sweet Potatoes, cut into chunks
- 1 onion, roughly chopped
- 1 garlic clove
- 1 medium red chili, roughly chopped
- 5cm piece of ginger root, peeled and grated
- 1 tbsp of vegetable oil
- 1 heaped tbsp of garam masala
- 2 onions, sliced
- 2 tbsp of vegetable oil
- 3 cardamon pods
- ½ tsp of cumin seeds
- ½ tsp of mustard seeds
- 400g of coconut milk
- Large handful of spinach
- Large handful of coriander leaves, chopped
- Toasted coconut shavings to serve (optional)
Method
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Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side
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Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon of oil and the garam masala
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Heat the remaining oil in a large pan with a lid
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Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes
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Add the blanched vegetables and coat with the paste
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Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened
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Stir through the spinach and coriander at the end of cooking
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Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings
