Butternut squash and sweet potato curry with rice and peas
Try this vegetable curry recipe to surprise your vegetarian guests with an authentic Jamaican main course. Serve together with KNORR Long Grain Rice and peas as a side dish and add KNORR Jamaican Jerk Paste for the perfect flavour.
Ingredients
For the butternut squash and sweet potato curry:
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Tinned tomatoes 800 g
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Water 200 ml
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Dried thyme 1 g
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Onions 300 g
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Sunflower oil 20 ml
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Butternut Squash 750 g
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Sweet potato 500 g
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Mixed peppers 250 g
For the rice and peas:
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Kidney beans canned in water 600 g
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Light coconut milk 600 ml
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Water 600 ml
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Dried thyme 1 g
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Basmati rice 600 g
Preparation
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Advance preparation:
- Dice the butternut squash, keeping the skin on, into 2cm pieces.
- Peel and dice the sweet potatoes.
- Cut the peppers into 2cm thick strips removing the seeds.
- Peel and dice the onions.
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For the butternut squash and sweet potato curry:
- Blend the KNORR Patak's Korma Paste, tinned tomatoes, onions, water, dried thyme and KNORR Professional Garlic Puree until smooth.
- Place the sweet potatoes and butternut squash in a pan with the oil and sweat for 10 min.
- Pour in the blended sauce and the mixed peppers.
- Cover and cook for a further 20-25 min. or until the vegetables are cooked.
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For the rice and peas:
- Place the KNORR long grain rice, KNORR Jamaican jerk paste, water, light coconut milk, dried thyme and kidney beans into a pan.
- Bring it to the boil then stir.
- Reduce the heat to a simmer and cook for 10-12 min.
- Remove from the heat then cover with clingfilm and allow to steam for 5 min.
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To serve:
- Serve the butternut squash curry with the rice and peas.
