Pumpkin and Sweet Potato Curry Recipe

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  • Vegetarian
Serves2+
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories382 Kcal19%
Fat12 g17%
Saturated Fat5 g25%

Method

  1. 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.

  2. 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.

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

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