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.
Ingredients:
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
Instruções:
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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