RECIPES BY Rhiannon Lambert
Sri Lankan Curry
- 40 MINS
- 4 SERVINGS
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