Butternut Curry

There is nothing better than a nice fragrant curry – homemade is always best! This recipe is so simple, so easy and you can customise it to all tastes! My family is not big on too much spice but we still want the nice warm flavours and spices that a curry uses – and we all LOVED this curry!

Ingredients:

• 3 tbsp vegetable oil
• 1 diced white onion
• 1 tbsp fresh garlic
• 1 tbsp paprika
• 1 tbsp ground corriander
• 1 tbsp turmeric
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tsp Cape Malay curry powder (optional)
• 1/2 tsp – 1 tbsp chili – depending on your preference and spice tolerance
• 500g – 1kg diced butternut
• 1 can tinned tomato
• 1 can coconut cream
• 1/4 cup chutney

Method:

Add your oil to a medium-large sized frying pan. Add in the onion and fry until translucent – around 5 minutes. Add in your garlic & spices. Fry until toasted and fragrant. Add in the butternut. Mix well and coat the butternut in the spices. Fry to cook. Add water to help the butternut from sticking to the pan. Add on the lid to allow it to simmer. You can add as much water as needed while cooking to help the butternut cook. It will probably take 15-20 minutes for the butternut to soften. Add in 1 can tinned tomato & coconut milk. Bring this to the boil. Boil for around 5 minutes to ensure the butternut is cooked. Stir through the chutney. Serve with cooked rice and sambals.

ENJOY!!