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Butternut and sweet potato curry

Nigella Lawson
  • 90 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, large

2

Chillies, red

1 tsp

Coriander, ground

1 handful

Coriander

2

Garlic cloves

50 g

Ginger, fresh

2

Limes, wedges

1

Red onion

500 g

Sweet potatoes

350 milliliters

Vegetable stock

300 g

Venus rice, black

1/2 tsp

Cinnamon, ground

1 tsp

Sea salt flakes

15 g

Turmeric, fresh

2 tbsp

Coconut oil or vegetable oil

1 x 400g tin chopped tomatoes