Butternut Squash and Sweet Potato Curry

All the perks of a tikka massala.

This recipe is dedicated to the boys at Right Now Residential, who constantly pester me to update this blog. 

Serves 2.

  • One onion, finely sliced
  • A knub of ginger, peeled and finely grated
  • Fresh chillies to taste
  • Three cloves of garlic
  • A sweet potato, peeled and cubed
  • Half a butternut squash, peeled and cubed
  • Tomato purée
  • A tin of coconut milk

Roast the whole garlic cloves, sweet potato, and butternut squash in olive oil at 190° until soft. Fry the onion, ginger, and chilli in a frying pan or wok until the onions are translucent and add a spoonful of tomato purée. Squeeze the garlic out of its skin and add to the frying pan with the rest of the roasted veg. Add the full tin of coconut milk and simmer until thick and delicious. Serve with naan breads.

Leftover tip: Grill some halloumi and add to the leftover curry once heated through. It serves the same purpose as paneer but is more easily obtainable at corner shops.

My review: Seems like a bit of a hassle for a weekday but I had a bath while the veg was roasting, stood at the frying pan for 15 minutes, and then had a beer and played the sims while it was simmering down. Time management is a beautiful thing when priorities are in order!