This curry can be served over brown rice, or by itself. Red curry has a kick, but the thick coconut cream makes it more bearable.
Although this version is vegetarian, meat can be added to the dish to enhance it. It is perfectly filling without meat.
1 butternut squash peeled and cubed
2-3 sweet potatoes
2 tsp coconut oil
1 cup of vegetable stock
1 large yellow onion
1 red onion
4 cloves of garlic
2 peppers- yellow & green
1/2 cup snap peas
2 tsp cumin
3 tsp turmeric
2 heaped tbsp red curry paste
1 carton (1000ml) coconut cream
(or 2 cans coconut milk, depending on how thick you want it)
1 can (200g/14oz) chickpeas drained
1 tsp pumpkin seeds
Peel the butternut squash and remove the seeds. Cube it and sprinkle with salt, pepper, cinnamon and olive oil. Peel and chop the sweet potatoes and add them to a flat baking tray. Bake at 200C/400F and bake for 20 minutes.
Add 2 tsp of coconut oil to a pan over medium heat. Prepare the onions, peppers, snap peas and garlic. Add them to the pot. Once they are browned, add the vegetable stock. Drain the chickpeas and also add these in.
Mix in the spices and the red curry paste. Depending on how much spice you can handle- 1 1/2 tbsp is mild enough, 2 tbsp is medium and anything over 2 is hot.
Stir in the coconut cream and let simmer. Remove the butternut squash and sweet potato from the oven and add this to the curry. Cook on medium heat for 15 minutes.
Boil brown rice and serve the curry over brown rice. (option to use pumpkin seeds)