Curry with sweet potatoes and butternut pumpkin

Ingredients:

500 gr sweet potatoes

1 butternut pumpkin

1 red onion (in pieces)

1 red chili

50 grams ginger (peeled, cut into thick coins)

2 cloves garlic (peeled and halved)

1 teaspoon of ground turmeric

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 teaspoon salt flakes

2 tablespoons of coconut oil

1 tin of coconut milk (400 ml)

350 ml vegetable stock

1 tin chopped tomatoes (400 grams)

How to:

1. Peel the potatoes and the pumpkin and cut into large pieces.

2. Put the onion, chili, ginger, garlic, turmeric, ground coriander, cinnamon and salt in a blender and mix to to a paste

3. Heat the coconut oil in a wide heavy-based casserole that has a lid, and then fry the paste for about a minute, stirring well.

4. Add the tin of coconut milk stirring everything together; add the stock and the tomatoes, then the sweet potatoes and the pumpkin pieces.

5. Give a good stir. Bring to the boil and, once bubbling, turn down the heat, and let cook for about 30-40 minutes until the veggies are cooked through.

6. Taste for seasoning, then leave off the heat for 5-10 minutes before serving.

7. Serve with rice, chopped fresh coriander and lime wedges.