Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon sunflower oil
  • 1 tablespoon turmeric powder
  • 1 tablespoon cumin
  • 1 tablespoon masala
  • 1 tablespoon black mustard seeds
  • 1 tablespoon curry powder
  • 1 onion
  • 4 garlic cloves
  • 1 fresh red chilli
  • 1 tablespoon coriander seeds
  • 1 cup water (for the paste)
  • 1 can organic coconut cream
  • 1 can water (same volume as the coconut cream)
  • 1 kg carrots, grated
  • 1 small cauliflower
  • 1 large sweet potato
  • 1/2 butternut squash
  • Olive oil, for roasting
  • 1 pinch salt
  • Shortgrain brown rice, to serve
  • Jaffna Sambol: 1 fresh coconut, 4-6 Kashmiri chillies, 2 limes (zested and juiced)

Difficulty : Easy

Serves : 4

Steps for Jaffna Sambol: Using a pestle and mortar, blend the Kashmiri chillies for about 1 minute. Add the fresh coconut and blend further until well combined. Add the lime juice and blend for a further minute until you have a coarse, fragrant sambol.

Cooking Steps

  • 1
    Gently heat 1 tablespoon coconut oil and 1 tablespoon sunflower oil together in a large pan over a low-medium flame.
  • 2
    Once the oil is gently heated, add 1 tablespoon each of: turmeric powder, cumin, masala, black mustard seeds and curry powder. Stir and let them toast briefly in the warm oil.
  • 3
    In the meantime, blend 1 onion, 4 garlic cloves, 1 fresh red chilli, 1 tablespoon coriander seeds and 1 cup water until smooth.
  • 4
    Add the blended paste to the toasted spices. Stir together and fry for a further 5 minutes, stirring occasionally.
  • 5
    Next, add 1 can of organic coconut cream and the same amount of water. Stir in 1 kg grated carrots and leave to cook.
  • 6
    While the curry is cooking, roast 1 small cauliflower, 1 large sweet potato and ½ butternut squash. Drizzle with a little oil, add a pinch of salt and roast for 30 minutes at 180°C.
  • 7
    Once the carrots are cooked through in the curry mixture, switch off the heat and stir in the roasted vegetables.
  • 8
    Serve over shortgrain brown rice (or your rice of choice), topped with Jaffna sambol.

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