Sweet potato and veggie curry casserole #29


As the fall approaches, it is always good to start remembering those comforting meals typical from that time of the year. This recipe is a delicious combination of flavors, that you can store in the fridge and will keep delicious for days.

All my meat eater friends love it too, and you can serve it with papadums or naan bread too.:)

Ingredients: ❤

2 sweet potatoes
2 medium size carrots
1 onion
1 small size courgette, cut in cubes
Handful of fresh mushrooms
Handful of fresh spinach
80 gr. butternut squash
1 can chick peas
1 small can tomatoes
1 can coconut milk
1/2 cup vegetable stock
2 cloves of garlic
2 tbsp curry powder
1 tbsp madras powder
1 tbsp lemon juice
1 tsp pepper flakes
1 tsp cummin
1 tsp fresh ginger
Salt, to taste

Preparation: ❤

1. Wash all the vegetables and peel the garlic, onion, potato and butternut squash. Cut the garlic and onion finely and bring it to the pan together with the squash cut in cubes. When starting to become tender, add the sweet potato in cubes and vegetable stock bit by bit for about 5 minutes. Season with salt.

2. Add in the carrots finely chopped in cubes, together with the tomatoes, and cook until tender.

3. Mix the mushrooms in as well as the freshly grated ginger, courgette, chick peas, coconut milk and all the spices.

4. Cover with a lid and let cook on a low heat for about 40-45 minutes. Check seasoning and add the spinach in together with the lemon juice. Stir for about 1 minute and serve with basmati rice.



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