A warm friendly autumn/winter dish to sooth your soul! This is a sweeter type of curry recipe, easy to make and packed with goodness.

Ingredients:

• 400 gr potatoes (firm yukon style)
• 400 gr butternut squash or pumpkin
• 200 gr carrots
• 120 gr dates (pitted)
• 40 cl vegetable broth
• 40 cl coconut milk
• 1 yellow onion
• 2 tbs coconut oil
• 1 tbs pruned almonds
• 1 tbs curry powder (I like to do a mix curry / garam masala)
• 1 tsp cumin
• salt

Step 1:

Peel the potatoes, rinse them and dice them. Peel the carrots and slice them. Peel the butternut squash (or pumpkin) remove the seeds and dice them. peel the onion and slice it. Slice the pitted dates.

Step 2:

In a casserole at low heat lightly brown the onion in the coconut oil. Add the cumin and curry until fragrant (about 2mn)

Add the potatoes and vegetable broth cover and let simmer for 10mn.

Step 3:

Add the coconut milk, carrots, butternut squash (or pumpkin), almonds and dates. add a pinch of salt, cover and let simmer until all vegetables are tender (usually 20mn)

Voila! serve with rice and naan!