I've been meaning to make a veggie, kid friendly curry for ages and I finally got round to it this week and couldn't wait to share the recipe with you because it's so simple and delicious. It only takes one pot so saves on washing up and I got my assistants (sorry kids) to chop and peel the veg so it really was super simple and made in under 45 minutes! I made up a big batch for lunches and dinners and even froze some leftovers for a quick meal in an emergency!
Ingredients (serves 3-4)
1/2 garlic clove (diced finely)
1 tsp coconut oil (I use Lucy Bee)
I medium red onion (diced)
1 butternut squash (cubed)
4 small (or 2 large) sweet potatoes (cubed)
1 can coconut milk
2 tsp curry powder (as hot as you like)
1 thumb ginger (grated)
Crushed almonds (to serve)
Fry the garlic and onion in coconut oil for 4-5 mins until brown. Add squash, sweet potato, curry powder, ginger and coconut milk to pan and stir well. Simmer for 20-25 mins until veg has softened. Transfer to bowl/plate, top with almonds and serve. The recipe makes 4 small portions or 3 larger ones. I like mine on its own or chuck in a huge handful of sautéed spinach but it's also perfect with rice or naan if you like to bulk out your portions!