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RECIPES BY Rhiannon Lambert

Sri Lankan Curry

  • 40 MINS
  • 4 SERVINGS
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Essential ingredients

1 onion, chopped

3 cloves garlic, peeled

30g ginger, grated

Handful dried curry leaves

2 tbsp curry powder (mild/hot to taste)

2 tsp garam masala

2 tsp turmeric

1 tsp ground cumin

1 tsp mustard seeds

½ lime

Pinch salt

6 chicken thigh fillets (can be made without)

400g butternut squash, chopped into cubes

400g tin chickpeas

400g tin coconut milk

400ml stock

300g cherry tomatoes

200g spinach

Directions

  1. Place the ingredients for the curry paste (onion, garlic, ginger, curry leaves, spices, lime and salt) in the blender, and process until it forms a smooth paste.
  2. Pour the paste into a large, heavy-based pan over a very low heat, and stir for 10 minutes.
  3. Add in the chicken pieces and butternut squash. Stir until well combined with the paste, then pour in the coconut milk followed by the stock, and bring to a gentle simmer.
  4. Add in the chickpeas and cherry tomatoes, and simmer for 20 minutes, or until the chicken is cooked through.
  5. Turn off the heat and add in the spinach, stirring through until it has wilted.
  6. Sprinkle over coriander leaves and serve with brown basmati rice.
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