Name: Sunny Sri Lankan Curry
Prep time: 35 min
Cook time: 45 min
Yield: 4
Ingredients: 1 small butternut squash (about 400g/14oz); 1 tsp vegetable oil; Salt and freshly ground black pepper; 25g/1oz cashews; 2 large shallots; 3 large garlic cloves; 5cm/2in piece fresh ginger (about 25g/1oz); 1 fresh green bird’s-eye chilli; 1 red pepper; 1 orange pepper; 1 tsp coconut oil; 1 tsp ground turmeric; 1 tbsp curry powder; 1 tbsp black mustard seeds; 1 tbsp tomato purée; 15 curry leaves (optional); 200ml/7fl oz reduced-fat coconut milk; 200ml/7fl oz water; 2 tsp desiccated coconut; 100g/4oz fresh baby spinach leaves; ½ lime; A handful of fresh coriander leaves (optional)

VMG Recipes