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