Sri Lankan veggie curry

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

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.
FULL RECIPES

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