Sweet Potato & Butternut Squash Curry
This veggie filled curry is bursting with flavour and nutrients- you can avoid adding salt and rely on spices to make this meal even more heart healthy.
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 butternut squash
2 sweet potatoes
1 red pepper
2 onions
3 crushed garlic cloves
1 inch root ginger, peeled and chopped
1 tin butter beans
400 g broccoli florets
400 g tinned tomatoes
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground chilli powder
3 cardamom pods
1 clove, blended to a fine powder
250 ml natural yoghurt
rapeseed oil spray
Directions
- Pre-heat the oven to 200°C. Carefully cut the sweet potato, and butternut squash into bite sized chunks. Lay on roasting tray, and spray lightly with rapeseed oil. Roast in the oven for 30 minutes until softened.
- Slice the onions and soften in a large pan with a fine spray of rapeseed oil. Once softened, add spices, fresh ginger, and garlic into the pan. Add the roasted sweet potato, and butternut squash, along with the chopped peppers and butter beans.
- Add the tinned tomatoes, then refill the can with water and add to the pan. Allow to reduce slightly, add broccoli florets and simmer for 15-20 minutes until all vegetables are softened.
- At the end of cooking slowly stir in the natural yoghurt. Serve with pitta bread.
