Butter nut squash curry

Ready Diced Butternut squash and sweet potatoes - one pack 300g serves family of -2 to 3 (available in all supermarkets)
Onion-1 medium
Curry leaves-2 stems
Coconut milk-400ml
Dry red chillies or fresh green chillies-2
Tomatoes-small plum 5(optional)
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana lentils-1 tsp
Urid lentils-1 tsp(white lentils)
Ginger and garlic paste-1 tsp
Garlic cloves-2
Olive oil or sunflower- 3 tbsp
Coriander leaves-2 stems
Salt-1tsp
Chilli powder-1 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Garam masala powder-1 tsp

Wash the vegetables ,chop the onion ,garlic,green chillies, coriander,tomatoes into small pieces keep it on side.
Heat a non-stick frying pan in medium flame by adding oil .Once the oil been heated .Add in mustard seeds, cumin seeds, chana lentils, dry red chillies, curry leaves, chopped garlic, onions fry them until they cook nicely .Add in ginger and garlic paste mix well add the lid on for 5 minutes .
After 5 minutes open the lid add in chilli powder, turmeric powder, salt ,butter squash and sweet potatoes mix well .Add in garam masala powder, coriander powder mix all together well put the lid on for 10 to 15 minutes .
After 15 minutes open the lid check the vegetable is fully cooked .Now add in coconut milk for one pack of vegetable you add half a cane of coconut milk or if you are doing with two pack add full cane and mix well cook put the lid on for 5 to 10 minutes until the coconut milk thicken. After 10 minutes check the curry and switch of the flame .Garnish with finely chopped coriander.
Healthy butternut squash and sweet potatoes curry with coconut milk is ready to enjoy with your friends and family .