Is the curry base in the Butternut and Sweet Potato Curry suitable to be used with other ingredients and/or meat proteins? If so, what would be good combinations?
Nigella's Butternut And Sweet Potato Curry (from AT MY TABLE) is a coconut-based curry that is warmly spiced with a home-made curry paste. The sweetness of the vegetables complements the spicy sauce. It would be possible to switch the butternut squash for another firm-fleshed squash or pumpkin, such as acorn or delicata.
It may be possible to use some quick-cooking protein, and we would suggest reducing the amount of butternut squash and sweet potato according to how much meat or fish you use. You could use cubes of chicken breast and this will take about 20 minutes to cook, so add after the first 20-30 minutes of simmering and check that the chicken is cooked all of the way through before serving. It may also be possible to use large prawns (shrimp) or chunks of firm-fleshed fish. These cook quickly so should be added just before the end of the cooking time. However, for seafood and fish you may also like to consider Nigella's Kerala Fish Curry or the Red Prawn And Mango Curry.