Serves: 4 – 6
You’ll need:
1tsp ground cumin seeds
1tsp mustard seeds
2 tbsp rapeseed oil
1 large onion, peeled and chopped
3 garlic cloves, crushed
1 red chilli, deseeded and finely sliced
7 curry leaves
1tbsp of medium curry paste
1 medium sized butternut squash, peeled, deseeded and cut into chunks
350g Chantenay carrots
1 small red pepper, deseeded and cut into chunks
Juice of 2 limes
1 tin chopped peeled plum tomatoes
1 tin coconut milk
1 bunch of coriander, chopped
150ml of vegetable stock
Sea salt and black pepper
What next?
1 Roast the cumin and mustard seeds in a small pan, cook until they begin to pop. Remove from the heat, pound in a pestle and mortar and set aside.
2 Place a heavy based pan over medium heat. Add the oil and when it is hot add the onion. Reduce the heat and cook for 3-4 minutes until soft and translucent. Add the garlic, chilli, curry leaves, curry paste and continue to cook for 1 minute.
3 Add the crushed cumin and mustard seeds to the onion mixture and cook for a further 3 minutes.
4 Add the squash, carrots, red pepper, lime juice and stir well.
5 Then add the tinned tomatoes, coconut milk, half the chopped coriander, and the stock. Cook for a further 20-25 minutes until the vegetables are tender.
6 Adjust the seasoning and top with the rest of the coriander.
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