ROASTED COCONUT, LIME & TAMARIND CURRY

Ingredients

1 red onion, finely chopped
1 tbsp olive oil
2 cloves of garlic, minced
a thumb-sized piece of fresh ginger, grated
1 red chilli, finely chopped and deseeded
a large bunch of fresh coriander
400g butternut squash, cubed
200g bag of spinach
1 tbsp fennel seeds
1 tbsp mustard seeds
400g tin of good chopped tomatoes
400g tin of coconut milk
2 tbsp tamarind paste
50g coconut yoghurt
15g coriander, roughly chopped
2 limes, juiced
2 tbsp maple syrup

Method

Peel and finely chop the red onion. Put the olive oil into large saucepan, add the onion and cook on a high heat for 5 minutes, until soft. Chop the garlic, ginger and chilli and put to one side. Once the onion is soft, add the garlic, ginger and cook for a couple of minutes.

Cut the squash in half lengthways and then into quarters. Remove the seeds, then cut into thin 0.5cm slices.

Add the fennel and mustard seeds to the pan and allow to cook until the mustard seeds start popping, then add the squash, chopped tomatoes, coconut milk and tamarind paste. Put a lid on the pan and simmer on a medium-high heat for 20 minutes, until you have a thick, flavoursome curry. Top up with a little hot water from the kettle if it gets too thick.

Pour over the maple syrup and coconut yoghurt. Stir in the spinach and the coriander leaves and squeeze in the juice of both the limes.