ITAL SWEET POTATO AND PUMPKIN CURRY

Ingredients

• 2 tbls SHASHEMANE RASTA ITAL CURRY POWDER
• 4 Garlic cloves, chopped
• 3 Spring Onions, chopped
• 3 cm piece Ginger, peeled and chopped
• 1 Lime juiced
• 1 Scotch Bonnet, deseeded and chopped
• 3 sprigs Parsley, stem removed
• 1/2 tsp gnd Pimento
• 2 Sweet Potatoes, chopped
• 500 gm Pumpkin, chopped and peeled
• 250 gm Pineapple
• 220 ml Coconut milk
• 1 1/2 tbls dried Thyme
• 2 bay leaves
• 2 tbls Coconut oil
• 1/4 tsp Black pepper

Method

1. Add all the curry paste ingredients and blitz until smooth in a food processor.
2. Add the Sweet Potato and Pumpkin to a large bowl, then sprinkle and rub the thyme into the veggies.Coat the veggies with the entire curry paste and leave overnight.
3. Preheat the oven to 180 degrees c .
4. Add the Coconut oil to a frying pan on medium heat.Add the Sweet potato and Pumpkin after 1 min, reduce the heat to low and cover the pan, stirring constantly and allow to sweat. for 10 mins.Half way through add a sprinkle of Black Pepper, Pineapple and cover again.Transfer the contents from the pan to an oven proof dish with the Bay leaves and Coconut milk.Let the entire dish cook for 1 hour .
5. Serve with Dirty Rice and Roti bread .