Coconut squash curry

A vegan curry that’s wonderfully aromatic. The crispy fried okra topping is delicious, so do give it a go!

Serves 6 • Ready in 50 mins 3 garlic cloves, peeled 5cm piece ginger, peeled 1-2 red chillies, sliced 2tsp each ground cumin, coriander, turmeric and garam masala Bunch of coriander stalks, leaves reserved 2tbsp sunflower oil 2 red onions, peeled and sliced 1kg pumpkin or squash, peeled, deseeded and chopped 500g potatoes, peeled and diced 2 x 400ml cans coconut milk 175g okra, sliced

1 Put the garlic, ginger, chillies, spices and coriander stalks into a food processor with 75ml water and blend until smooth.

2 Heat half the oil in a large saucepan, add the onions and cook until they have softened. Add the curry paste and fry until fragrant. Stir in the pumpkin or squash and potatoes and fry for 3-4 mins, stirring.

3 Pour over the coconut milk, bring to the boil then reduce the heat. Cover the pan and simmer for around

20-25 mins until the vegetables have become tender.

4 Heat the remaining oil in a frying pan. Then add the okra and fry for around 2-3 mins until it has just cooked through. Roughly chop the coriander leaves, then stir into the curry and sprinkle the fried okra over the top.

Per serving: 406 cals, 25g fat, 20g sat fat, 37g carbs

TIP If preparing this curry ahead, undercook the veg by about 5 mins, cool and chill or freeze. Defrost before reheating in a pan until the vegetables are tender