Our Netflix Sri Lankan-style Curry
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- ½ butternut squash
- 1 large sweet potatoes
- 3 tablespoons coconut oil
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon chilli powder
- 1 teaspoon curry powder
- 2 red peppers
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 small red onion
- 3 cloves garlic
- 2 green chillies
- 1 x 400ml coconut milk
- 1 tablespoon coconut sugar
- ½ limes
- 3.5 oz spinach
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 220°C / 200°C fan / 428°F.
Step 2
Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of coconut oil, turmeric, cinnamon, chilli powder and curry powder. Roast in the oven for 30-35 minutes until soft, adding the sliced pepper for the last 10 minutes. Once ready, remove and leave to one side.
Step 3
Meanwhile, place a heavy-based pan over medium heat and add the remaining coconut oil. Once hot, add the cumin seeds and black mustard seeds; cook for 30 seconds until they begin to pop.
Step 4
Add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and coconut sugar. Cook for a further 15 minutes, adding the lime juice during the last 5 minutes.
Step 5
Add the roasted squash, sweet potatoes and peppers to the pan and cook for 5 more minutes, stirring continuously to ensure it doesn’t stick to the bottom of the pan.
Step 6
Finally, stir through the spinach and leave to wilt before serving.
Step 7
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