Autmnal Vegetable Curry- serves 7-8
Ingredients:
1/2 butternut squash, peeled & diced
1 onion, sliced
2 cloves crushed garlic
2cm piece ginger, grated
1 pack of cavolo nero, sliced (can use any dark leafy green vegetable)
2 tins chopped tomatoes
small handful ( 20) curry leaves
3 tbsp medium curry powder
1 tsp tumeric
1 tin reduced fat coconut milk
1 tsp caster sugar
water
2 tbsp sunflower oil
Maldon salt
Method:
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Heat the oil in a large saucepan
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Add the onions and 1 tsp salt. Cook on a medium heat for around 4-5 mins.
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Add the garlic and ginger and cook for a further minute.
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Add the rest of the spices and stir well.
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Add the squash and cook until it starts to brown slightly.
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Add the cavolo nero and stir.
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Add the tins of tomatoes & the coconut milk.
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Fill up 2 of the empty tins with water and add to the pan. Then add the sugar.
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Stir and then season REALLY well with salt. Do this slowly, tasting as you go.
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Bring to the boil and let it simmer for about 30-40 mins.
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Taste and season again if needed.
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Serve with fluffy basmati rice or naan bread.
