Autmnal Vegetable Curry- serves 7-8
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
2 tbsp sunflower oil
Heat the oil in a large saucepan
Add the onions and 1 tsp salt. Cook on a medium heat for around 4-5 mins.
Add the garlic and ginger and cook for a further minute.
Add the rest of the spices and stir well.
Add the squash and cook until it starts to brown slightly.
Add the cavolo nero and stir.
Add the tins of tomatoes & the coconut milk.
Fill up 2 of the empty tins with water and add to the pan. Then add the sugar.
Stir and then season REALLY well with salt. Do this slowly, tasting as you go.
Bring to the boil and let it simmer for about 30-40 mins.
Taste and season again if needed.
Serve with fluffy basmati rice or naan bread.