Serves 4
Time: 45 mins
INGREDIENTS
- Oil for frying
- Onions 2, halved and sliced
- Garlic 2 cloves, sliced
- Green chillies 3, sliced
- Sri Lankan curry powder 2 tbsp (see below)
- Turmeric 1 tsp
- Coconut milk 400g tin
- Vegetable stock 200ml
- Butternut squash 200g, cubed
- Cauliflower 1 small, broken into small florets
- Runner beans 100g, trimmed and sliced
- Curry leaves 10
- Black mustard seeds 1 tsp
- Steamed rice to serve
Sri Lankan Curry Powder
- Coriander seeds 2 tsp
- Cumin seeds 1 tsp
- Star anise 1/2
- Cinnamon ½ stick broken
- Cloves 6
- Cardamom 2 pods
- Black peppercorns ½ tsp
- Fennel seeds 1 tsp
- Fenugreek ½ tsp
- Small dried red chillis 3-5 (depending on how hot you like it)
- Basmati or jasmine rice 1 tbsp
INSTRUCTIONS
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To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder.
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Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
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Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
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To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice.
Credit: Olive Magazine