November 30, 2022
This is a Nuttelex take on a Nigella Lawson recipe from her fab book At My Table (2017)*. It's a super-easy, mild, yet vibrant curry that works equally well as a light summer supper or as part of a larger feast. To make this a more hearty meal simply add 1/2 can cooked chickpeas. Alternatively, for those that are not strictly plant-based, add your fave protein to the curry paste just before you add the sweet potato & pumpkin.
It's also well worth the effort to serve this dish with your own home-made flat breads, see our easy recipe here:
See Nigella's version here: https://www.nigella.com/recipes/butternut-and-sweet-potato-curry
The Curry Paste Base
The Veggie Mix
The Curry Paste
1Use a stick blender to blitz the ginger, cinnamon, garlic, ground coriander, sea salt, chilli and onion into a smooth curry paste.
2Melt together the Nuttelex & oil on a medium heat using your heavy based pan. Once heated, add the curry paste from the blender and saute for a couple of minutes, constantly stirring the paste.
The Veggie Mix
1Next, spoon out the thick creamy top from the canned coconut milk and stir this into the curry paste for a few minutes. Then add the rest of the coconut milk, the vegetable stock powder, water, canned tomatoes and cubed pumpkin & sweet potato. Bring this all to a boil, stirring occasionally, then add the pan lid, and reduce heat to simmer for 30 -40 minutes.
2Check the pumpkin and potato are cooked through, and that the seasoning is to your liking, before spooning into a serving bowl. Add fresh coriander on top and serve with a side dollop of coconut yoghurt, lime wedges, rice and flat breads.