Nigella Lawson butternut and sweet potato curry with black rice and a green sauce recipe on Nigella: At My Table

Nigella Lawson served up a vegan butternut and sweet potato curry with black rice and a green sauce on Nigella: At My Table.

The ingredients are: 1 red onion, cut into chunks, 2–3 red chillies, stalks removed and cut into three, 50g fresh ginger, peeled and cut into thick coins, 2 garlic cloves, halved, 15g fresh turmeric, peeled and roughly chopped (or 1 tsp ground turmeric), 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp sea salt flakes, or to taste, 2 tbsp coconut oil or vegetable oil, 1 x 400ml tin coconut milk, 350ml vegetable stock, 1 x 400g tin chopped tomatoes, 500g sweet potatoes, peeled and cut into large bite-sized pieces, 1 large butternut squash, peeled, de-seeded and cut into bite-sized pieces, 300g black Venus rice, to serve, handful coriander, roughly chopped and 2 limes, cut into wedges.


See the recipe in Nigella’s new book titled: At My Table: A Celebration of Home Cooking, available from Amazon now.