Coconut Curry

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Coconut Curry

Coconut Curry is a traditional Seychellois recipe for a classic vegetarian curry of greens, sweet potatoes, squash and carrots cooked in coconut milk flavoured with Seychelles curry paste. The full recipe is presented here and I hope you enjoy this classic Seychelles version of: Coconut Curry.

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Vegetable Recipes Seychelles Recipes

Ingredients:

120g butter
1 tbsp sunflower oil
2 large onions, diced
5 garlic cloves, crushed
3cm root ginger, grated
2 medium sweet potatoes, cubed (the orange variety)
4 carrots, cubed
1 butternut squash, peeled and cubed
400g Chinese leaf, shredded
handful of flat-leaf parsley, shredded
small handful of thyme, chopped
400ml can coconut milk
salt and black pepper, to taste
1 tbsp Seychelles curry paste
2 plantains

Method:

Melt the butter in a large pan and add the oil. Fry the onion, ginger and garlic until soft then add the curry paste and stir. Now add the sweet potato, carrot and butternut squash. Stir the vegetables until well coated with the spice mix. Add just enough water to cover the vegetables, bring to a boil, reduce to a simmer and cook until the vegetables just begin to soften.

Add the Chinese leaf, parsley, thyme and coconut milk. Cook gently for a further 10 minutes, ensuring that the coconut milk does not boil and split.

Whilst the curry is simmering peel and slice the plantains then fry in hot oil until just crunchy on the outside. Sprinkle with salt and serve with the curry.