Special Diet

Red Pepper and Coconut Curry

cook 30 mins
Ingredients
  • 1 teaspoon tamarind paste
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 tablespoon mango juice
  • 1/2 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons cumin seeds
  • 2 garlic cloves, crushed
  • 1 onion, sliced
  • 1 teaspoon lazy ginger
  • 800 ml (28 fl oz) coconut milk
  • 175 g (6 oz) butternut squash, peeled, deseeded and chopped
  • 1 potato, peeled and chopped
  • 1 red pepper, cored, deseeded and chopped
  • 1 parsnip, peeled and chopped
  • 150 g (5 oz) cauliflower florets
  • 2 tablespoons chopped coriander
  • 2 tablespoons flaked almonds
Directions
  • To make a spice paste, place the tamarind paste, powdered spices and mango juice in a mini food processor or small blender and blend together. Set aside.
  • Heat the oil in a saucepan, add the mustard seeds and cumin seeds and cook until the mustard seeds begin to pop. Add the garlic, onion and ginger and cook for a further 3–4 minutes until softened.
  • Add the spice paste and cook, stirring, for 1 minute, then pour in the coconut milk and bring to the boil. Add the vegetables and simmer for 20–22 minutes.
  • Serve sprinkled with chopped coriander and flaked almonds.
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