Beetroot and squash curry

1. 1

   Heat the oil in a large saucepan or deep frying pan over a medium-high heat.

2. 2

   Add the black mustard seeds and fennel seeds. Once the mustard seeds start to spit, add the fenugreek seeds, curry leaves, green chilli, if using, and onion. Stir well.

3. 3

   Cook for 2 minutes, or until the onions have started to soften slightly.

4. 4

   Add the turmeric, curry powder, beetroot and butternut squash. Add a sprinkle of salt and stir everything together well.

5. 5

   Pour in 150ml/5fl oz water. Cover with a lid and leave to simmer for 10 minutes over a medium heat.

6. 6

   Remove the lid and add the coconut milk. Simmer over a medium heat until the sauce thickens a bit and the beetroot and squash are cooked through. Season with salt and squeeze the lime juice over the curry.

7. 7

   Serve the curry with rice, parathas or naans.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.