Sunny Sri Lankan Curry
This recipe is such a goody. It's a great dish to make in the winter as it warms you up really well but it's also a great dish to make in the summer because it's so colourful, flavourful and fresh. This is definitely a curry that could make it into your regular recipe repertoire because it really is, downright delicious.
Serves
Ingredients
For the curry
<item-todo-done>1 tsp vegetable oil<item-todo-done><item-todo-done>1 tsp coconut oil<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tbsp black mustard seeds<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done>1 small butternut squash - about 400g<item-todo-done><item-todo-done>20g cashews<item-todo-done><item-todo-done>3 garlic cloves large<item-todo-done><item-todo-done>2 banana shallots<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 orange bell pepper<item-todo-done><item-todo-done>15 curry leaves optional<item-todo-done><item-todo-done>200ml reduced-fat coconut milk<item-todo-done><item-todo-done>10g desiccated coconut<item-todo-done>
To serve
<item-todo-done>10g coriander leaves<item-todo-done>
Before you start
Preheat oven to 180°C l Baking tray lined with baking parchment l Small baking tray l Fine grater or microplane l Large saucepan or wok
First, prep the squash and cashews
- Trim and peel the butternut squash, halve it and scoop out the seeds
- Cut the squash into 2.5cm cubes
- Spread the cubes over the lined baking tray, drizzle over the vegetable oil, season with salt and pepper
- Put the tray in the oven and roast for 30 minutes until tender
- Toast the cashews in the oven on the small baking tray for the last 5–8 minutes until golden, then roughly chop
Now, prep the rest of your ingredients
- Peel and finely dice the shallots
- Peel and grate the garlic
- Peel the ginger by scraping off the skin with a spoon, then grate
- Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then finely slice
- Trim, halve, core and dice the peppers
Time to cook the curry
- Heat the coconut oil in the large saucepan or wok over a medium heat
- Add the shallots and a pinch of salt and cook, stirring, for 4–5 minutes
- Add the garlic, ginger and chilli and stir for 1 minute
- Add the turmeric, curry powder, mustard seeds, tomato purée and curry leaves (if using) and stir for 30 seconds
- Add the peppers and stir for 1 minute
- Pour the coconut milk, water and half the desiccated coconut into the pan (reserve the rest to sprinkle over the curry at the end)
- Stir to combine, turn up the heat and simmer for 4–5 minutes
Finish the curry
- Add the spinach and stir to wilt
- Add the roasted butternut squash cubes and fold them into the curry
- Squeeze the juice from the lime into the pan and fold it into the sauce
Time to serve
- Taste the curry, season to perfection with salt and pepper, sprinkle with the cashews, coriander leaves (if using) and remaining desiccated coconut and serve immediately