Sri Lankan butternut squash curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

heat coconut oil on medium heat in large saucepan, cooking mustard seeds and onion for 5 minutes until slightly browned

Step 2

boil water for rice

Step 3

add garlic and ginger, reduce heat and cook for 2 minutes

Step 4

stir in chilli and spices and cook for another minute; add splash of water if necessary to prevent sticking

Step 5

add tomatoes, butternut squash and cashews to spice mix, then add stock and stock

Step 6

cook on medium heat for 15 minutes

Step 7

add coconut milk and simmer gently for 5 minutes, then season to taste with coriander