Do you add any liquid when you make the curry paste for the Butternut Squash and Sweet Potato Curry? I tried this last night and used a stick blender, and with the dry spices it just turned into a choking toxic gas. I did add a little oil which helped but next time I would need to use my processor where it is all enclosed rather than stick blender. Other than this the recipe worked well and we enjoyed it.
Nigella's Butternut And Sweet Potato Curry (from AT MY TABLE) starts by making a curry paste from onions, garlic, fresh chillies and ginger plus some ground spices. If you use ground turmeric rather than fresh then the mixture may be a little drier, though the onions should provide some moisture.
If the mixture is too dry to make a paste with a stick blender then you can add 1-2 tablespoons of cold water to help. Also use a narrow, deep container to process the paste and prevent splashes. When you cook the paste you may need to cook it for an extra couple of minutes to let the water evaporate.