Aromatic and soothing to the soul this
curry with 1-2mg of CBD per serving is sure to delight.
1 large sweet potato (peeled)
1 medium butternut squash(peeled)
1 tablespoon of coconut oil
1 tablespoon of olive oil
1x400g can of coconut milk
Pinch of Coriander or parsley
Pinch of salt
1 tablespoons of olive oil
1 tablespoon of pure hemp cannabis seasoning
1 thumb sized piece of ginger
2 garlic cloves
1 tablespoon of mild curry powder
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
2 tablespoons of almond milk
Pinch of salt
For the curry
For the curry paste
Preheat the oven to 200C (390F)
Place the butternut squash and sweet potato pieces onto opposite sides of a large baking tray and drizzle both in olive oil and a pinch of salt.
Mix well (make sure they stay separate) and cook for 30-35 mins until soft.
Once soft, remove the tray from the oven.
Place a large pan over a medium heat and add 1 tablespoon coconut oil, diced onion and cook for 5 minutes until soft.
While onions are cooking, place all ingredients for the curry paste (apart from almond milk) in the powerful food processor and blend until smooth. Then add half of the cooked butternut squash and almond milk and blend again.
Add the curry paste onto the onion and mix well. Cook for a few minutes and then add coconut milk, roasted sweet potatoes and other half of butternut squash. Mix well and cook for another 10 minutes until everything has heated through.
Top with a sprinkle of chopped coriander or parsley.