Sri Lankan Butternut, Green Bean & Cashew Curry with a vibrant Beetroot & Kale Sambol
Overflowing with colour, flavour, texture & fragrance, this dish is a go-to nourishing comfort meal and will
transport you straight to sunny Sri-Lanka when the January weather may be feeling a little blue. It's rich in so many vitamins and minerals to help you get your glow back after Christmas. It is a wonderful mid-week dinner or, even better, a dish to share with family and friends - social connections are just as important as nutritious food!
Servings: 4 Time: 1 hour 15 minutes
Ingredients
Curry:
1 butternut squash, deseeded and cut into half-moons ~1cm Olive oil
Salt & pepper
3 tbsp cashew nuts
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
2 tbsp curry leaves
2 tsp ground turmeric
1 tsp ground cinnamon
1 tsp garam masala
1 red onion, finely chopped
4 garlic cloves, thinly sliced
thumb-sized piece of fresh ginger, finely chopped
1 red chilli, sliced
400g tin coconut milk
80g green beans, trimmed
large bunch fresh coriander, roughly chopped
Sambol:
40g desiccated coconut
125ml water
2 handfuls kale, washed & shredded into pieces
2 large cooked beetroot, chopped into matchsticks
1 spring onion, finely sliced
1 tsp ground cumin
1 lime, zest and juice
salt & pepper
Method
1. Preheat the oven to 200C fan. Toss squash in olive oil, salt and pepper and roast for 25 minutes until just soft and golden. Add the cashews for the final 8-10 minutes.
2. Heat coconut oil in a large saucepan over medium heat. Add seeds & curry leaves. When they start popping, add ground spices & red onion, stirring well to avoid burning. Cook for 2 minutes then add chopped garlic, ginger & chilli & stir again.
3. Pour in the coconut milk, chopped tomatoes and a grind of salt & pepper. Simmer for 15 minutes, adding more salt/pepper if required. Add green beans and simmer for 10 minutes until they are lightly cooked with a crunch. Finally stir through the roasted squash, cashews & handful coriander.
4. For the sambol, soak desiccated coconut in water for 15 minutes until absorbed. Wilt the kale in boiling water for 5 minutes, then rinse & squeeze out excess liquid. Add to coconut mixture with the beetroot, onion, cumin, lime, salt & pepper. Combine well using hands and serve alongside curry, rice and a dollop of yoghurt
