A Tantalising New Vegan Recipe from BOSH!

Sunny Sri Lankan Curry

Serves 4

1 small butternut squash (about 400g)

20g cashews

1 tsp vegetable oil

2 large shallots

3 large garlic cloves

5cm piece fresh ginger (about 20g)

1 fresh green bird’s-eye chilli

1 red pepper

1 orange pepper

1 tsp coconut oil

1 tsp ground turmeric

1 tbsp curry powder

1 tbsp black mustard seeds

1 tbsp tomato purée

15 curry leaves, optional

200ml reduced-fat coconut milk

200ml water

10g desiccated coconut

100g fresh baby spinach leaves

½ lime

salt and black pepper

10g fresh coriander leaves, optional

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 and some water and desiccated coconut instead, but it’s still big on flavour. Serve it on its own or if you’re feeling extra hungry, add a portion of brown basmati rice.

PREHEAT OVEN TO 180°C 

LINE A BAKING TRAY WITH PARCHMENT PAPER

SMALL BAKING TRAY | FINE GRATER OR MICROPLANE

LARGE SAUCEPAN OR WOK 

KETTLE BOILED 

MEDIUM SAUCEPAN

First, prep the squash and cashews 

Trim and peel the butternut squash, halve it and scoop out the seeds 

Cut the squash into 2.5cm cubes 

Spread the cubes over the lined baking tray, drizzle over the vegetable oil, season with salt and pepper, put the tray in the oven and roast for 30 minutes until tender 

Toast the cashews in the oven on the small baking tray for the last 5–8 minutes until golden, then roughly chop

Now, prep the rest of your ingredients 

Peel and finely dice the shallots

Peel and grate the garlic 

Peel the ginger by scraping off the skin with a spoon, then grate 

Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then finely dice 

Trim, halve, core and dice the peppers

Time to cook the curry! 

Heat the coconut oil in the large saucepan or wok over a medium heat 

Add the shallots and a pinch of salt and cook, stirring, for 5–6 minutes

Add the garlic, ginger and chilli and stir for 1 minute 

Add the turmeric, curry powder, mustard seeds, tomato purée and curry leaves (if using) and stir for 30 seconds 

Add the peppers and stir for 1 minute 

Pour the coconut milk, water and half the desiccated coconut into the pan (reserve the rest to sprinkle over the curry at the end) 

Stir to combine, turn up the heat and simmer for 4–5 minutes

Add the spinach and stir to wilt 

Add the roasted butternut squash cubes and fold them into the curry 

Squeeze the juice from the lime into the pan and fold it into the sauce

Taste the curry, season to perfection with salt and pepper, sprinkle with the cashews, coriander leaves (if using) and remaining desiccated coconut and serve immediately