Serves 4
Time: 45 mins

INGREDIENTS

• Oil for frying
• Onions 2, halved and sliced
• Garlic 2 cloves, sliced
• Green chillies 3, sliced
• Sri Lankan 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

Sri Lankan 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

INSTRUCTIONS

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.

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.

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.

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.

Credit: Olive Magazine