Ingredients

• 1 red onion
• cut into chunks
• 2–3 red chillies
• stalks removed and cut into three
• 50g/1¾oz fresh ginger
• peeled and cut into thick coins
• 2 garlic cloves
• halved
• 15g/½oz fresh turmeric
• peeled and roughly chopped (or 1 tsp ground turmeric)
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp sea salt flakes
• or to taste
• 2 tbsp coconut oil or vegetable oil
• 1 x 400ml tin coconut milk
• 350ml/12fl oz vegetable stock
• 1 x 400g tin chopped tomatoes
• 500g/1lb 2oz sweet potatoes
• peeled and cut into large bite-sized pieces
• 1 large butternut squash
• peeled
• de-seeded and cut into bite-sized pieces
• 300g/10½oz black Venus rice
• to serve
• handful coriander
• roughly chopped
• 2 limes
• cut into wedges

Directions

• Put the onion
• chillies
• ginger
• garlic
• turmeric
• ground coriander
• cinnamon and salt into a food processor and blend to a paste
• or use a stick blender and a bowl.
• Heat the coconut or vegetable oil in a wide lidded heavy-based casserole
• then fry the paste for about 1 minute
• stirring well. Don’t use a wooden spoon unless you don’t mind it being stained by the turmeric.
• Open the tin of coconut milk carefully and then scrape off the creamy top into the paste
• stirring everything together over the heat for another minute or so before adding the rest of the tin of coconut milk
• followed by the stock
• tinned tomatoes
• then the sweet potato and squash. Stir well
• bring to the boil and
• once bubbling
• turn down the heat
• put the lid on and simmer for 40–50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash cooked through. Check for seasoning
• then leave to stand off the heat for 10 minutes or so before serving.
• Meanwhile
• cook the rice according to packet instructions.
• Serve with the rice and put chopped coriander and lime wedges on the table alongside
• for sprinkling and spritzing.