Page 38 - Vegan Food & Living (February 2020)

Sunny Sri Lankan curry

A big, rich Sri Lankan curry is one of our favourite dishes, but typically they are super-
high in saturated fat due to the coconut milk. We’ve tempered this bad boy down, using
reduced-fat coconut milk, water and desiccated coconut instead, but it’s still big on
flavour. Serve on its own or, if you’re extra hungry, add a portion of brown basmati rice.

By Henry Firth and Ian Theasby
Serves 4 | Prep 20 mins | Cook 45 mins | Calories 213 (per serving)
1 small butternut 1 tbsp black 1 Preheat the oven to 180°C/Gas 4 Time to cook the curry! Heat the
squash (about 400g mustard seeds Mark 4 and line a baking tray with coconut oil in a large saucepan or
(2¾ cups, cubed)) 1 tbsp tomato parchment paper. wok over a medium heat. Add the
2 tbsp cashews purée (paste) 2 First, prep the squash and cashews. shallots and a pinch of salt and cook,
1 tsp vegetable oil 15 curry leaves (optional) Trim and peel the butternut squash, stirring, for 5-6 minutes. Add the
halve it and scoop out the seeds. garlic, ginger and chilli and stir for
2 large shallots 200ml (1 cup) reduced-fat 1 minute. Add the turmeric, curry
Cut the squash into 2.5cm (1in)
3 large garlic cloves coconut milk cubes. Spread the cubes over the powder, mustard seeds, tomato
5cm (2in) piece of fresh 200ml (1 cup) water lined baking tray, drizzle over the purée and curry leaves (if using)
ginger (about 20g) 10g ( ⁄8 cup) desiccated vegetable oil, season with salt and and stir for 30 seconds. Add the
1
1 fresh green coconut pepper, put the tray in the oven and peppers and stir for 1 minute. Pour
roast for 30 minutes until tender. the coconut milk, water and half
bird’s-eye chilli 100g (3 cups) fresh baby
Toast the cashews in the oven on a the desiccated coconut into the
1 red pepper spinach leaves pan (reserve the rest to sprinkle
small baking tray at the same time
1 orange pepper ½ a lime for the last 5-8 minutes until golden, over the curry at the end). Stir
1 tsp coconut oil salt and black pepper then roughly chop. to combine, turn up the heat and
1 tsp ground turmeric 10g (½ cup) fresh 3 Now, prep the rest of your simmer for 4-5 minutes.
coriander (cilantro) 5 Add the spinach and stir to wilt.
1 tbsp curry powder ingredients. Peel and finely dice the
leaves (optional) shallots. Peel and grate the garlic. Add the roasted butternut squash
Peel the ginger by scraping off the cubes and fold them into the curry.
skin with a spoon, then grate. Rip Squeeze the juice from the lime into
the stem from the chilli, cut it in half the pan and fold it into the sauce.
lengthways and remove the seeds 6 Taste the curry, season to perfection
if you prefer, then finely dice. Trim, with salt and pepper, sprinkle with
halve, core and dice the peppers. the cashews, coriander leaves (if
11g 5.7g 0.07g 5.9g 6.9g using) and remaining desiccated
Total fat Saturates Salt Sugar Protein coconut and serve immediately.

38 VEGANFOODANDLIVING.COM