Sunny Sri Lanka.tif

Sunny Sri Lankan Curry

  • Simple
  • 0:40 m
  • 20 ingredients

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: 4

Ingredients

For the curry

  • 1 tsp vegetable oil
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 tbsp black mustard seeds
  • 1 tbsp tomato purée
  • Salt & pepper to taste
  • ½ lime
  • 100g baby spinach
  • 1 small butternut squash - about 400g
  • 20g cashews
  • 3 garlic cloves large
  • 2 banana shallots
  • 5cm piece of fresh ginger
  • 1 green chilli
  • 1 red bell pepper
  • 1 orange bell pepper
  • 15 curry leaves optional
  • 200ml reduced-fat coconut milk
  • 10g desiccated coconut

To serve

  • 10g coriander leaves

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

Step 1

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

Ingredients

  • 1 tsp vegetable oil
  • 1 small butternut squash - about 400g
  • 20g cashews

Step 2

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

Ingredients

  • 3 garlic cloves large
  • 2 banana shallots
  • 5cm piece of fresh ginger
  • 1 green chilli
  • 1 red bell pepper
  • 1 orange bell pepper

Step 3

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

Ingredients

  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 tbsp black mustard seeds
  • 1 tbsp tomato purée
  • 15 curry leaves optional
  • 200ml reduced-fat coconut milk
  • 10g desiccated coconut

Step 4

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

Ingredients

  • ½ lime
  • 100g baby spinach

Step 5

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

Ingredients

  • 10g coriander leaves
  • Salt & pepper to taste