Squash and coconut curry
Squash and coconut curry
A wonderfully fragrant curry that's much lower in fat than any restaurant version.
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4 to 6
2tbsp coriander seeds
3 cardamom pods
½tsp olive oil
1tbsp freeze-dried curry leaves
2 x 400g tins reduced-fat coconut milk
1 x 400g tin cherry tomatoes
1 butternut squash, peeled,
deseeded and cut into chunks
2 x 300g (11oz) sweet potatoes, peeled and cut into chunks
3tbsp chopped fresh coriander
350g (12oz) cooked quinoa, to serve – allow about 50g (2oz) per person
1 Toast the coriander seeds in a small frying pan then tip into a mortar. Add the seeds from the cardamom pods and crush with the pestle. Heat the oil in a large saucepan, fry off the spices for a minute or two, then add the curry leaves, coconut milk and tomatoes. Season well. Bring to the boil, then add the squash and potatoes and simmer until tender.
2 Add coriander and serve with cooked quinoa.
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