We suggest making these delicious Spiced Parsnip Parathas to go with this curry.
- 1 tbsp coconut oil
- 1 large onion, peeled and sliced
- 1 large chilli, sliced
- 1 inch fresh ginger, peeled and grated
- 6 gloves garlic, peeled and sliced
- 1 tsp fenugreek seeds
- 1 tsp nigella seeds
- 1 cinnamon stick, broken in half
- 2-3 bay leaves
- 20 curry leaves
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1x 400ml tin coconut milk
- 240ml (1 cup) vegetable stock or water
- 1 heaped tsp tamarind paste
- ½ lime, juice only
- 1 tsp sugar
- 1 small butternut squash, peeled and cubed
- 1 small cauliflower, broken into florets
- Sea salt and black pepper, to taste
- Fresh coriander and sliced chilli, to serve
- Melt the coconut oil in a large pan and add the onions with a pinch of salt. Gently cook for a couple of minutes before adding the garlic, ginger and chilli.
- Once the onion has started to soften and the garlic is fragrant, add the spices. Stir well and cook so that the spices sizzle and pop. Cook for a few minutes until fragrant.
- Pour in the coconut milk and water, add the tamarind, sugar and lime juice and season well. Mix well and add the squash and cauliflower. Cover with a lid and leave to simmer for 15-20 minutes, stirring occasionally.
- Once the curry has simmered, check the squash and cauliflower are tender. Taste to check the seasoning and adjust if necessary.
- Serve the curry in bowls with rice, topped with fresh coriander and sliced chilli.
Top Tip: The cooked, cooled curry can be frozen in bags or tubs for up to 3 months. Defrost thoroughly and reheat until piping hot before serving.
Per serving (530g) Calories: 397, Carbohydrates: 42.2g, Sugars: 10.9g, Fat: 26.3g, Saturates: 21.9g, Protein: 8.0g, Salt: 2.1g
Taken from July 2018 (Issue 40) Vegan Life Magazine