Butternut Curry
Ingredients
500g McCain Frozen Butternut Chunks
1 Tablespoon Vegetable Oil
1 Large Onion Finely Chopped
2 Garlic Cloves, Minced
1 Tablespoon Curry Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Paprika
1 Can (400g) Diced Tomatoes
1 Can (400ml) Coconut Milk
Salt And Pepper to Taste
Fresh Coriander Leaves for Garnish
Cooked Rice for Serving
Directions
Total Time: 25 minutes
Serving Size: 4
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and fry until they turn translucent.
- Add the minced garlic, curry powder, ground cumin, ground coriander, and paprika to the pan. Stir well and cook for another minute to release the spices' Flavors.
- Add the McCain frozen butternut chunks, diced tomatoes, and coconut milk to the pan. Stir everything together, bring to a simmer, and let it cook for about 20 minutes or until the butternut is tender.
- Season with salt and pepper to taste. If the curry is too thick, you can add a little water to achieve your desired consistency.
- Serve the Butternut Curry over cooked rice and garnish with fresh coriander leaves.
#Coconut Milk #Butternut #Frozen Butternut Chunks #Recipe
