Plant-Based Sri Lankan Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C.

Step 2

Mix sweet potato and butternut squash with a pinch of salt, 2 tablespoons of coconut oil, turmeric, cinnamon, chilli powder and curry powder.

Step 3

Place mixture in a baking tray and roast 20-25 minutes.

Step 4

Add the sliced pepper to the baking tray and roast for another 10 minutes

Step 5

Once soft, remove from oven and leave to one side.

Step 6

Meanwhile, a pan over medium heat with the remaining coconut oil.

Step 7

Once hot, add the cumin seeds and black mustard seeds until they begin to pop - about 30 seconds.

Step 8

Add the red onion, garlic and chilli. Cooke for another 5 minutes.

Step 9

Add coconut milk and coconut sugar. Cook for another 10 minutes.

Step 10

Add the juice of the lime and cook for another 5 minutes.

Step 11

Add in the butternut squash, sweet potato and pepper mixture. Cook for another 5 minutes, stirring continuously to prevent sticking.

Step 12

Stir through the spinach and leave to wilt.

Step 13

Serve with rice and, optionally, a sliced chilli garnish.