Pumpkin and Sweet Potato Curry Recipe

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  • Vegetarian

serves:

2

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 382 kCal 19%
Fat 12g 17%
  -  Saturates 5g 25%

Ingredients

  • 1 large onion, diced
  • 450ml (¾pt) hot vegetable stock
  • 3 garlic cloves, finely chopped
  • 1tsp ras el hanout (Moroccan spice blend)
  • ¼tsp turmeric
  • 1tbsp tomato purée
  • 750g (1lb 10oz) pumpkin or butternut squash, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 1 x 165ml can Blue Dragon Light coconut milk
  • 2 tomatoes, cut into quarters
  • 100g (4oz) fresh baby spinach leaves
  • 150g (5oz) cooked quinoa, to serve

Method

  • Cook onion with a little stock until soft. Add the garlic and cook for  two minutes. Add the ras el hanout, turmeric, tomato purée; stir well.

  • Add pumpkin and potato and cover with the stock. Cover and bring to the boil. Simmer for 10 minutes until the veg is nearly cooked.

  • Add coconut milk and tomatoes; cook for 5 minutes. Add spinach and serve with quinoa.

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