I have a thing for curries. They are such a good way to introduce plant based meals to family and friends. This curry has so many different flavours and textures everyone will love it.
Prep time: 10 min.
Cook time: 30 min.
1 large sweet potato, peeled and cut into chunks.
1/2 butternut squash , peeled and cut into chunks.
3 tbsp coconut oil
1/2 tsp turmeric powder
1/2 tsp cumin
1/2 tsp chilli powder
1 tsp curry powder
2 bell peppers
1 chopped white onion
1 tbsp coconut sugar
2 cloves of chopped garlic
1 400 gr tin of coconut milk
1 tbsp maple syrup\j
juice of 1 lime
2-3 cups spinach
Preheat oven to 240C
Place potato and squash in a baking tray lined up with parchment paper.
Add a pinch of salt, 2 tbsp melted coconut oil, turmeric, cinnamon, chilli and curry powder and toss well.
Cook for 30-35 min. Add the sliced peppers during the last 10 min of baking. In the mean time you are roasting your sweet potato and squash heat a large pan heat the rest of the coconut oil and cook onion and garlic for 5 min.
Add sugar, coconut milk cook for 15 in in simmer.
Add lime juice and cook 5 more min.Add sweet potatoes and squash and mix together stir continuously.