Recipe Index

Ingredients

• 2 tbsp sunflower oil
• ¼ tsp black mustard seeds
• ½ tsp fennel seeds
• ¼ tsp fenugreek seeds
• 10 curry leaves
• 1 green bird's-eye chilli, sliced in half lengthways (optional)
• 1 red onion, thinly sliced
• ¼ tsp ground turmeric
• 1–2 tsp roasted Sri Lankan curry powder, to taste
• 2 raw beetroots, approximately 9 oz in total, peeled and cut into ¾ x ¼-inch pieces
• ½ butternut squash, approximately 9 oz, peeled and cut into ¾ x ¼-inch pieces
• 5 fl oz coconut milk
• ½ lime, juice only
• Salt
• Freshly steamed rice or warmed parathas or naans, to serve

Method

1. Heat the sunflower oil in a large saucepan or deep frying pan over medium-high heat.
2. Add the black mustard seeds and fennel seeds and, once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli if using, and red onion, stirring well.
3. Cook the onion mixture for 2 minutes until the onions have started to soften slightly.
4. Add the turmeric, curry powder, beetroot pieces, and butternut squash pieces with a sprinkle of salt and stir everything together well.
5. Pour in 5 fl oz of water, cover with a lid, and simmer over medium heat for 10 minutes.
6. Remove the lid, add the coconut milk, and simmer until the sauce thickens a bit and the beetroot and squash are cooked through.
7. Season the curry with salt, squeeze the lime juice over it, and serve with steamed rice or warmed parathas or naans.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data