Mash the potatoes and squash with a hand masher or immersion blender. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric. This has your name all over it Den. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. Cook the mixture for about 2 minutes until the garlic begins to soften and the curry flavors “bloom”. This is a rambunctiously vibrant vegan curry, both to look at and eat. Add the extra virgin olive oil, garlic and curry powder. By Chef Laura Frankel with comments by Chef Dennis Wasko. Check for seasoning, then leave to stand off the heat for 10 minutes or so before serving. The sweet potatoes and squash can be made up to 3 days ahead of serving and can be stored, covered, in the refrigerator. At this point add the sweet potato cubes, lentils, plus salt and pepper. Add the extra virgin olive oil, garlic and curry powder. Of course chillies do vary in heat, so if you’re after something a little less passage-clearing, use two rather than three, and if you want to go milder still, simply de-seed the chillies. Preheat oven to 180c, fan setting. Open the tin of coconut milk carefully and then scrape off the creamy top into the paste, stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk, followed by the stock, tinned tomatoes, then the sweet potato and squash. Decrease the heat to medium low and cover the pan. While I have indicated to add the creamy top bit of the coconut milk first, I have to say that I all too often, not paying attention, open the tin upside down, so don’t worry too much about it, but still add just a little of the coconut milk first, stirring it into the pan with the paste, before pouring in the rest. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. I can’t wait for Thanksgiving dinner! I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. Cook the mixture for about 2 minutes until the garlic begins to soften and the curry flavors “bloom”. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 … Meanwhile, cook the rice according to packet instructions. Recipes: Side Dishes, Sweet Potatoes, Squash, Meat or Parve, Kosher, Aliza’s Sweet Potato Casserole with Pecan Streusel Topping, Basmati & Wild Rice with Chickpeas, Currants & Herbs, Basmati Rice with Raisins, Dried Cranberries, Toasted Almonds and Fresh Herbs, Celery Root, Roasted Garlic Mashed Potatoes, Crispy Cauliflower with Tomatoes and Dill, Crunchy Topped Noodle Kugel with Almond Crust and Winter Squash, Curry Spiced Sweet Potatoes and Butternut Squash, Frittelle di Zucchine (Zucchini Fritters), Honey Glazed Parsnip, Celery Root, Apple and Turnips, Imitation Kosher Crab Wraps with Dipping Sauce, Italian Sun-Dried Tomato and Olive Spread, Moroccan Potato Pancakes with Smoked Salmon & Crème Fraiche, My Big Fat Delicious Hanukkah Potato Latke, Quinoa Pilaf with Apples, Herbs and Honey-Cider Vinaigrette, Quinoa Pilaf-A KosherEye Signature Recipe, Risotto with Mushroom Ragout & Truffle Oil, Sri Lankan Rice With Dried Fruits And Nuts, Steamed Cauliflower with a Spicy Tomato Sauce, Sweet Potato Latkes with Toasted Marshmallows, Sweet Rice with Orange and Carrots, Shirin Polo, Wheat Berry Salad with Butternut Squash and Dried Cranberries. You love your sweets! Heat a large saucepan over medium heat. Heat the coconut or vegetable oil in a wide lidded heavy-based casserole, then fry the paste for about 1 minute, stirring well. They are delicious and packed with great nutrition. https://www.coop.co.uk/recipes/butternut-squash-and-sweet-potato-curry Having said that, cooking with chillies always has a touch of roulette about it. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning. Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Preheat the oven to 240ºC (fan 220ºC). It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. 3 tablespoons extra virgin olive oil 3 tablespoons garlic, minced 2 tablespoons curry powder 1 1/2 pounds sweet potatoes, peeled and diced 1 pound butternut squash, peeled and diced 2 cups chicken stock or water Salt and freshly cracked pepper Suggested garnishes: toasted pumpkin seeds (pepitas), fresh herbs such as: cilantro, mint and parsley, pomegranate seeds. Roast in the oven for 30–35 minutes, … https://www.deliciousmagazine.co.uk/recipes/sweet-potato-and-chickpea-curry