Tuesday, 14 October 2014
Thai butternut squash, sweet potato and chickpea curry
So, I challenged myself to use the butternut squash and sweet potato which had been knocking about - so thai red curry.
Thai curry paste (yellow in this case)
tin of chickpeas
tin of coconut milk
1. Sautee onion in oil.
2. Cook rice by your favourite method.
3. Stir in other prepared veg (peeled and diced), garlic and curry paste.
4. Add a little water to allow it to simmer.
5. Add drained chick peas and coconut milk, simmer ... for about 30 minutes
Taste - if too hot, add a teaspoon of sugar and cook out. If it is going dry before it's cooked - add a cup of water.
Serve, scoff. It all looks very yellow but very tasty.