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A Tantalising New Vegan Recipe from BOSH!
Henry Firth and Ian Theasby - aka BOSH! - have become a vegan cookery phenomenon and in 2020 they return with Healthy Vegan, their most complete recipe guide yet. Follow the simple steps below to create your very own Sunny Sri Lankan Curry - perfect comfort food for the winter months.
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
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