Carri coco curry recipe

Name: Carri coco curry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) butter; 1 tablespoon sunflower oil; 2 large onions, diced; 5 garlic cloves, crushed; 3.5 cm cube of root ginger, peeled and grated; 2 medium sweet potatoes (preferably orange-fleshed), cut into cubes; 4 carrots, cubed; 1 butternut squash, peeled and cubed; 400 g (14.1oz) Chinese leaf, cut into 2.5cm strips; 1 large handful of flat-leaf parsley, finely chopped; 1 small handful of thyme, finely chopped; 400 ml (14.1fl oz) coconut milk; 1 pinch salt and pepper; 10 curry leaves; 1 tsp ground cinnamon; 0.5 tsp chilli powder; 1 tsp ground allspice; 0.25 tsp cayenne pepper; 1 tsp ground black pepper; 1 tsp ground turmeric; 2 plantains; 2 tablespoons oil or 30g butter

Servings: persons

125 g (4.4oz) butter
1 tablespoon sunflower oil
2 large onions, diced
5 garlic cloves, crushed
3.5 cm cube of root ginger, peeled and grated
2 medium sweet potatoes (preferably orange-fleshed), cut into cubes
4 carrots, cubed
1 butternut squash, peeled and cubed
400 g (14.1oz) Chinese leaf, cut into 2.5cm strips
1 large handful of flat-leaf parsley, finely chopped
1 small handful of thyme, finely chopped
400 ml (14.1fl oz) coconut milk
1 pinch salt and pepper
10 curry leaves
1 tsp ground cinnamon
0.5 tsp chilli powder
1 tsp ground allspice
0.25 tsp cayenne pepper
1 tsp ground black pepper
1 tsp ground turmeric
2 plantains
2 tablespoons oil or 30g butter

1
Melt the butter in a large saucepan, without allowing it to burn.
2
Add the oil.
3
Fry the onion, garlic and ginger until soft.
4
Add the curry mixture and stir.
5
Throw in the sweet potato, carrot and butternut squash.
6
Stir until the vegetables are well coated with spice mix.
7
Add just enough water barely to cover the vegetables.
8
Bring to the boil, reduce the heat and simmer until the vegetables just start to soften.
9
Add the Chinese leaf, parsley, thyme and coconut milk.
10
Cook gently for a further 10 minutes, making sure the coconut milk does not boil.
11
Season with salt and pepper to taste.
12
While the curry is cooking, slice the plantain and fry the slices in hot oil until crunchy on the outside and soft inside.
13
Sprinkle with salt.
14
Serve with rice and fried plantain slices.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 125 g (4.4oz) butter, 1 tablespoon sunflower oil, 2 large onions, diced, 5 garlic cloves, crushed, and more.

Yes, Carri coco curry recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!