Скачать или смотреть Easy Keralan Curry | Quick & Healthy | SO VEGAN

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This gorgeous Keralan-inspired curry will take you no longer than 30 minutes and it's packed with wonderful flavours.

Serves 4

Ingredients -

1 butternut squash
salt & pepper
coconut oil for frying
1 onion
4 garlic cloves
thumb of ginger
1 green chilli
1 tsp turmeric
1 tsp mustard seeds
1/2 tsp fennel seeds
2 tsp medium curry powder
1 tin low-fat coconut milk
200g / 7oz cherry tomatoes
200g / 7oz green beans
1 x 400g / 14oz tin chickpeas
1/2 lime

To serve:
1 red chilli
handful of coriander
handful of cashews
1/2 red onion
cooked rice for 4 people

Method -

1. Cook the rice as per packet instructions and preheat the oven to 200°C / 390°F fan-assisted.

2. Peel and slice the butternut squash in half. Use a spoon to remove the seeds, then dice the squash into 1 inch pieces. Transfer the squash to a roasting tray, and season with salt and pepper. Roast for 20-25 minutes until the squash begins to char around the edges.

3. Add a tsp of coconut oil in to large saucepan on a medium heat. Peel and dice the onion, then fry it in the saucepan for 5 minutes, stirring occasionally.

4. Meanwhile, peel and dice the garlic and ginger, and slice the green chilli (remove the seeds unless you like your curry very spicy!). Transfer the garlic, ginger and chilli to the saucepan, along with the turmeric, mustard seeds, fennel seeds and curry powder. Give everything a good stir and fry for 2 minutes, stirring occasionally.

5. Trim the tough ends off the beans and slice the cherry tomatoes in half. Transfer both to the saucepan along with the coconut milk and lime juice. Drain and rinse the chickpeas, then transfer them into the saucepan as well. Give everything a stir, bring to a gentle simmer, then leave to cook with the lid on for 10 minutes.

6. Meanwhile prep the toppings. Slice the red chilli (again, remove the seeds unless you like your curry very spicy!), thinly slice the red onion and toast the cashews in a pan on medium heat for 3-5 minutes. Keep a close eye on them because they can burn quickly.

7. Check on the curry. The beans should be crunchy but cooked all the way through. If not, return the lid to the saucepan and cook the curry for another 2 minutes. Then transfer the roasted butternut squash to the curry, season to taste with salt, give everything a final stir and remove the saucepan from the heat.

8. Serve the curry with the rice and top with slices of red chilli, coriander, toasted cashews and red onion.

Enjoy!

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