Mash the potatoes and squash with a hand masher or immersion blender. Gemelli with anchovies, tomatoes and mascarpone. Add the extra virgin olive oil, garlic and curry powder. Cook the mixture for about 2 minutes until the garlic begins to soften and the curry flavors “bloom”. This has your name all over it Den. Cook the mixture until most of the water has been absorbed and the potatoes and squash are cooked through. Heat a large saucepan over medium heat. By Chef Laura Frankel with comments by Chef Dennis Wasko. If there is too much liquid remaining-uncover the pan and continue cooking until the liquid evaporates. I can’t wait for Thanksgiving dinner! Preheat the oven to 240ºC (fan 220ºC). Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 … Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. 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Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. Having said that, cooking with chillies always has a touch of roulette about it. Add the sweet potatoes, squash and stock. You love your sweets! Serve with the rice and put chopped coriander and lime wedges on the table alongside, for sprinkling and spritzing. 3by400, North Georgia web team using Joomla. The sweet potatoes and squash can be made up to 3 days ahead of serving and can be stored, covered, in the refrigerator. I like the addition of curry to this recipe as curry and sweet potatoes seem to be best friends. Add the sweet potatoes, squash and stock. While I have indicated to add the creamy top bit of the coconut milk first, I have to say that I all too often, not paying attention, open the tin upside down, so don’t worry too much about it, but still add just a little of the coconut milk first, stirring it into the pan with the paste, before pouring in the rest. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. This is a rambunctiously vibrant vegan curry, both to look at and eat. Add the extra virgin olive oil, garlic and curry powder. https://www.deliciousmagazine.co.uk/recipes/sweet-potato-and-chickpea-curry Laura: Creamy, spicy and riotously colored, this side is healthy and incredibly delicious. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. https://www.bbc.co.uk/food/recipes/butternut_and_sweet_04563 It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Dennis:  I find the sweet potato to be a very comforting food. Heat a large saucepan over medium heat. Preheat oven to 180c, fan setting. Roast in the oven for 30–35 minutes, … 3 tablespoons extra virgin olive oil 3 tablespoons garlic, minced 2 tablespoons curry powder 1 1/2 pounds sweet potatoes, peeled and diced 1 pound butternut squash, peeled and diced 2 cups chicken stock or water Salt and freshly cracked pepper Suggested garnishes: toasted pumpkin seeds (pepitas), fresh herbs such as: cilantro, mint and parsley, pomegranate seeds. They are delicious and packed with great nutrition. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Season with salt and pepper. Meanwhile, cook the rice according to packet instructions. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. Read about our approach to external linking. Cook the mixture for about 2 minutes until the garlic begins to soften and the curry flavors “bloom”. Developed in conjunction with Joomla extensions. https://www.coop.co.uk/recipes/butternut-squash-and-sweet-potato-curry Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. Decrease the heat to medium low and cover the pan. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 … Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. At this point add the sweet potato cubes, lentils, plus salt and pepper. 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