Caribbean curry Sauce
Butternut Squash And
Sweet Potato Curry With Roti
“Brings back memories of growing up in Jamaica and just tastes like mum taught me – amazing”
Preparation & cooking time 30 mins
2 tbsp vegetable oil
1 yellow pepper, sliced
200g (8oz) butternut squash, cut into chunks
200g (8oz) sweet potato, cut into chunks
One jar of MRS MUAMBA’S CARIBBEAN CURRY SAUCE
Coriander, roughly chopped, to garnish
Roti, to serve – or naan bread if you can’t get a roti
Bring a saucepan of salted water to the boil, add the butternut squash and sweet potato and cook for 10 minutes or until tender but not falling apart. Drain and set aside. Heat the oil in a saucepan. Fry the onion and yellow pepper for 5 minutes or until the onion is soft and golden, then add the butternut squash and sweet potatoes.
Add the jar of Mrs Muamba’s Caribbean Curry sauce, cover with a lid and gently simmer for a 10 minutes, stirring occasionally until the vegetables are heated right through. Serve with roti and scatter with chopped coriander.