Sunny Sri Lankan Curry

0:40 m

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.

Start cooking ➞




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

Cost per portion


CO2e per portion

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