Sri Lankan Curry

This curry is light and beautifully spiced.

It is sunshine in a bowl.

It is packed full of sweet potato, butternut squash, red peppers and carrots.

It takes a while to prepare and cook but is well worth the effort.

The amounts here will make 3 generous portions, 4 if you are having lots of sides.

It tastes just as yummy a couple of days later.

This curry also freezes well so double the amounts and portion some up to freeze and eat later.

Enjoy

L xx

Ingredients

1 large sweet potato or two medium sized, peeled and cut into bite-sized chunks (if the skin is ok leave it on)

½ a medium sized butternut squash, peeled and cut into bite-sized chunks

1 large carrot or 3 small ones

3 tablespoons coconut oil

1 teaspoon ground turmeric

1 teaspoon chilli powder

1 teaspoon ground cinnamon

2 teaspoon medium curry powder

2 red peppers, deseeded and chunked

1 yellow pepper, deseeded and chunked

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 large red onion, peeled and finely sliced

3 garlic cloves, peeled and finely sliced

2 green chillies, deseeded and sliced into small pieces

1 × 400g tins of coconut milk

1 pinch of coconut sugar or caster sugar or a tablespoon of maple syrup

juice of ½ lime or lemon

100g spinach - baby or frozen defrosted

Method

Pre-heat oven to 180oC and heat a large baking tray.

Melt 2 tablespoons of the coconut oil in a small frying pan.

Add the dry spice mix.

Coat the sweet potato, butternut squash and carrot pieces in the spice mix.

Place on a baking tray and roast in the oven for 30 minutes, until soft.

Add the sliced peppers and cook for 10 minutes or until everything is soft a golden brown.

Remove and leave to stand.

In a lager pan heat the remaining coconut oil.

Once hot, add the cumin seeds and black mustard seeds and cook for a few seconds, until the seeds begin to pop and release their smell.

Now add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and sugar/maple syrup.

Warm through.

Add the roasted squash, sweet potatoes, carrots and peppers and cook for 5 more minutes.

This will continuously stirring to make sure nothing sticks to the bottom of the pan.

Add the spinach and allow to cook through.

Stir in the lemon/lime juice and serve immediately.

Serve with whole grain rice and stemmed broccoli.