A delightful curry combining the sweetness of butternut squash and sweet potatoes with aromatic spices.
Heat some oil in a large saucepan over medium heat and sauté the chopped onion until translucent.
Ensure the onion is finely chopped for even cooking.
Add the minced garlic, grated ginger, and curry powder to the pan, stirring until aromatic.
Cook the spices briefly to release their flavors without burning.
Stir in the cubed butternut squash, sweet potatoes, and apple, coating them with the spice mixture.
Cut the vegetables into uniform pieces for even cooking.
Pour in the coconut milk and add the bay leaves and turmeric powder. Bring to a gentle simmer.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the basmati rice according to package instructions while the curry simmers.
Rinse the rice thoroughly before cooking for fluffier grains.
Serve the curry over the cooked rice, garnished with fresh cilantro if desired.
Add a squeeze of lime juice for a fresh finish.
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