This vegan dish has become a firm favourite on our winter menu. The Working Boat’s Head Chef, Adam, has shared the recipe so you can impress your friends and family by making it at home.

Ingredients

[Makes 4 servings]

• 2 diced onions 
• 1 medium sweet potato chopped in bitesize chunks
• Half a medium butternut squash chopped in bitesize chunks
• 2 tablespoons of olive oil
• 1 tablespoons Madras curry powder
• 1.5 tablespoons of turmeric
• 5 cloves of garlic
• 1.5 tablespoons of cumin
• 1.5 tablespoons of ground coriander
• 1.5 tablespoons of ground ginger
• 3 tins of coconut milk
• 1 chopped green chilli
• 250g of basmati rice
• 1 lemon
• naan bread (optional)
• poppadoms (optional)
• mango chutney (optional)

Method

• Pre-heat oven to 230c/210c fan
• Coat sweet potato and squash chunks in olive oil and roast for 30-40 minutes
• Sauté onion, garlic and chili until soft 
• Add dry spices and fry for two minutes 
• Add coconut milk and simmer for 20 minutes 
• Cook the rice as per the packet instructions 
• Add the juice and zest of the lemon to the rice 
• Once sweet potato is cooked, combine with the coconut curry sauce 
• Serve on top of the rice with a naan bread, poppadoms and mango chutney

Fancy giving our recipe a go?

Show us your own sweet potato & squash coconut curry by tagging us in your photos @theworkingboat #theworkingboat