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Quick curry

Now that the days are getting colder, I always crave a warm and comforting meal. One of my favorites is curry but it's not always an option as it's usually time consuming. But no more! Let me walk you through it.


  • 500g of root vegetables - I used butternut squash but sweet potato or even beetroot would also work well;

  • 300g canned tomatoes;

  • 1 onion minced;

  • 2cm of ginger;

  • 2 garlic cloves minced;

  • 1 tsp of cumin

  • 1 tsp coriander

  • 1/2 green chili (optional)

  • 2-3 tbsp of olive oil

  • salt and pepper to taste

To serve:

  • basmati rice

  • fresh coriander

  • yogurt


1 - Slice and peel the butternut in big square chuncks.

2 - Once that's done, add it to a baking sheet with olive oil, salt and pepper. Make sure it's well coated. Bake for 20-25min or until golden brown. If you are using a different veggie, adjust the time.

3 - While the squash is baking, it's time to cook our curry. Try to make a paste with the ginger, garlic and chili - they should all be quite minced. If you have a pestal mortar, it's a good time to use it.

4 - Heat a pan with olive oil and add the garlic and ginger paste. Fry for 2-3 minutes and then add the onion. Once the onion is golden brown, add the canned tomatoes and a little bit of water if it feels too dry.

- You can also start cooking the rice around this time.

5 - After the tomatoes, add the spices and make sure everything is mixed well. Let it cook on a medium heat for 10 minutes, until the tomato is all broken down.

6 - Now the butternut should also be ready so you can remove from the oven and add to the mix.

7 - Serve with basmati rice, fresh coriander and yogurt.

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