SRI LANKAN CURRY

‘I love cooking big curries and this is a particular favourite, as it’s got so much flavour. Batch cook double and freeze half.’

Serves 4

1 large sweet potato, peeled and cut into bite-size chunks

(no bigger than 2.5cm)

1/2 butternut squash, peeled and cut into bite-size chunks

(no bigger than 2.5cm)

3tbsp coconut oil

1/2tsp ground turmeric

1/2tsp chilli powder

1/2tsp ground cinnamon

1tsp curry powder

2 red peppers, deseeded and sliced 1tsp cumin seeds

1tsp black mustard seeds

1 large red onion, finely sliced 3 garlic cloves, finely sliced

2 green chillies, deseeded and sliced into small pieces

(no bigger than 5mm)

1x400g tin of coconut milk

1tbsp coconut sugar or maple syrup Juice of 1/2 lime

100g baby spinach

1 Preheat the oven to 240°C

(fan 220°C) mark 9.

2 Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2tbsp coconut oil, the turmeric, cinnamon, chilli powder and curry powder.

3 Roast in the oven for 30–35min, until soft, adding the sliced pepper for the last 10min. Once ready, remove and leave to one side.

4 Meanwhile, place a heavy-based pan over a medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds and cook for 30sec, until they begin to pop.

5 Add red onion, garlic and chilli and

cook for another 5min before adding the coconut milk and coconut sugar. Cook for a further 15min, adding the lime juice for the last 5min.

6 Add the roasted squash, sweet potatoes and peppers and cook for another 5min, stirring continuously to ensure it doesn’t stick to the pan.

7 Finally, stir through the spinach and leave to wilt before serving.

TIP It’s easy to cook this from the freezer – just put into an oven at 200°C (fan 180°C) mark 6 for 20–25min until cooked through.