Butternut Curry

Butternut Curry


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


Total Time: 25 minutes
Serving Size: 4

  1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and fry until they turn translucent.
  2. 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.
  3. 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.
  4. Season with salt and pepper to taste. If the curry is too thick, you can add a little water to achieve your desired consistency.
  5. Serve the Butternut Curry over cooked rice and garnish with fresh coriander leaves.

#Coconut Milk #Butternut #Frozen Butternut Chunks #Recipe