Curries are heavily spiced, chilli-hot and rich with coconut milk. This version is easy, vegan and under 500 calories
Ingredients
- oil for frying
- onions 2, halved and sliced
- garlic 2 cloves, sliced
- green chillies 3, sliced
- curry powder 2 tbsp (see below)
- turmeric 1 tsp
- coconut milk 400g tin
- vegetable stock 200ml
- butternut squash 200g, cubed
- cauliflower 1 small, broken into small florets
- runner beans 100g, trimmed and sliced
- curry leaves 10
- black mustard seeds 1 tsp
- steamed rice to serve
CURRY POWDER
- coriander seeds 2 tsp
- cumin seeds 1 tsp
- star anise 1/2
- cinnamon ½ stick broken
- cloves 6
- cardamom 2 pods
- black peppercorns ½ tsp
- fennel seeds 1 tsp
- fenugreek ½ tsp
- small dried red chillis 3-5 (depending on how hot you like it)
- basmati or jasmine rice 1 tbsp
Method
- STEP 1. To make the curry powder, dry-fry the spices and chilli in a non-stick frying pan until fragrant and darkened a little. Tip out
of the pan and cool. Add the rice to the pan and dry-fry until pale golden. Cool. Tip everything into a spice or coffee grinder and whizz to a powder. - STEP 2. Heat 3 tbsp oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes. Add the garlic and chilli and cook for 3 minutes, then stir in 2 tbsp of the curry powder and turmeric and keep stirring until you start to smell the spices.
- STEP 3. Add the coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauli and cook for 3-4 minutes. Add the beans and cook until just tender.
- STEP 4.To serve, heat another 2 tbsp of oil in a pan and fry the curry leaves and mustard seeds until they frazzle and begin to pop. Pour over the curry and serve with steamed rice
