South African Indian Butternut and Sweet Potato Curry is a perfect meal to make as mild or spicy as you like. Serve South African Indian Butternut and Sweet Potato Curry with rice or naan bread.
The Indian food culture in South Africa is dynamic and influential.
South African Indian Butternut and Sweet Potato Curry
Explore and Understand Africa Through Her Food and Culture
5-7-2014
By Chic African CultureAfrican food recipe
Culture and food of South African Indian recipes would not be complete without including the Indian African food recipe Butternut and Sweet Potato Curry. Butternut and Sweet Potato Curry is a rich and hearty Indian African food recipe with tomatoes providing a balancing acidity and the hot peppers bringing dynamic taste.
Serves 6
Indian African food
South African Indian Butternut and Sweet Potato Curry Recipe
Serves 6
Indian African food
Ingredients
2 large sweet potatoes, peeled and cut into large bite-sized pieces
1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces
1 medium chopped tomato
1 red onion, cut into chunks
3 hot chilies, cut into pieces
2 garlic cloves, halved
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt flakes, or to taste
2 teaspoon coconut oil
1 cup of coconut milk
1 1/2 cups vegetable stock
Directions
Put the onion, chilies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste. Heat the coconut oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Stir coconut milk into the paste, stirring everything together over the heat for minute, followed by the stock, tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes until the sweet potatoes are soft and the squash cooked through. Serve with the rice or naan bread.
2 large sweet potatoes, peeled and cut into large bite-sized pieces
1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces
1 medium chopped tomato
1 red onion, cut into chunks
3 hot chilies, cut into pieces
2 garlic cloves, halved
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt flakes, or to taste
2 teaspoon coconut oil
1 cup of coconut milk
1 1/2 cups vegetable stock
Directions
Put the onion, chilies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste. Heat the coconut oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. Stir coconut milk into the paste, stirring everything together over the heat for minute, followed by the stock, tomatoes, then the sweet potato and squash. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40–50 minutes until the sweet potatoes are soft and the squash cooked through. Serve with the rice or naan bread.
