Dry braised Butternut and Sweet Potato Curry

Dry braised Butternut and Sweet Potato Curry

3 Servings

photo property of foodandthefabulous.com

Ingredients

300g diced butternut,
steamed in the microwave (900W) for 6 minutes,
300g diced sweet potato, steamed in microwave for
5.5 minutes 3 tbsp diced onions
2 bay leaves
2 tsp mustard seeds (I used yellow and black)
2 dried chillies
2 tsp olive oil
salt to taste
coriander to garnish

Method

Heat oil in a non stick pan. Fry onions, turning frequently. Maybe it’s just me, but this keeps me happy. And feeling constructive and in charge. No onion will turn me into a weeping can’t do, when I’m a stirring can do!

Add the bay leaves. Once onions have browned, add the mustard seeds. Be careful of popping, spluttering seeds.
Add the chillies. (I’m rather proud to say that these are from our garden and dried by moi!).
Add both the butternut and sweet potato, turning carefully as they will be soft (and holding their shape but not so soft that they fall apart). Season with salt. Once again, turn gently.

Garnish with coriander when you serve.


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By | 2017-05-08T13:15:23+00:00 September 21st, 2010|Curries & Casseroles, Food, Indian Food Easy Peasy, Mains, Recipe Index, Recipes|1 Comment

One Comment

  1. […] From creamy dauphinoise, to crispy oven baked wedges, mash, potato salad with boiled eggs, dry-braised curry with black mustard seeds and an extender of stews, potatoes […]

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