Seychelles Coconut Curry

Ingredients:

120 g butter

1 tbsp sunflower oil

2 large onions, diced

5 garlic cloves, crushed

3 cm root ginger, grated

2 medium sweet potatoes, cubed (the orange variety)

4 carrots, cubed

1 butternut squash, peeled and cubed

400 g chinese leaf, shredded

Handful of flat-leaf parsley, shredded

Small handful of thyme, chopped

400 ml can coconut milk

Salt and black pepper, to taste

1 tbsp Seychelles curry paste

2 plantains

Cooking Instructions:

Melt the butter in a large pan and add the oil. Fry the onion, ginger and garlic until soft then add the curry paste and stir. Now add the sweet potato, carrot and butternut squash. Stir the vegetables until well coated with the spice mix. Add just enough water to cover the vegetables, bring to a boil, reduce to a simmer and cook until the vegetables just begin to soften. Add the chinese leaf, parsley, thyme and coconut milk. Cook gently for a further 10 minutes, ensuring that the coconut milk does not boil and split. Whilst the curry is simmering peel and slice the plantains then fry in hot oil until just crunchy on the outside. Sprinkle with salt and serve with the curry.

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