One of my favourite things about visiting new places is trying different foods! Whilst I wish I could be constantly travelling and eating, sometimes I have to (try to) bring the culture into my own kitchen…
I have developed a balanced, vegan and gluten-free Sri Lankan curry recipe that is super tasty, full of vegetable-goodness and with a recipe that is easy to follow!
Ingredients (Serves 2)
- 300g butternut squash, de-skinned and cubed
- 100g canned chickpeas, drained
- 1 white onion, diced
- 2 garlic cloves, minced
- Spinach
- 1.25 tbsp mild curry paste (you can make you own if you have time!)
- Sugarsnap peas
- 2 large tomatoes, roughly chopped
- 250ml vegetable stock (adjust accordingly!)
- 2 tbsp low-fat coconut yogurt
- 100g brown rice
- 0.5 fresh red chilli, deseeded and finely chopped
- Fresh coriander, chopped
Method
- Cook the rice in boiling salted water, as per pack instructions.
- Meanwhile, heat oil/ frylight in a large frying pan over a medium heat and cook the butternut squash for 2-3 mins until lightly browned.
- Add the onion, sugarsnaps and curry paste and fry for 3-4 mins.
- Pour over the stock, then cover and simmer for 15-20 mins (until the squash is tender!).
- Add the tomatoes, chickpeas and spinach, then gently cook for 3-4 mins.
- Take off the heat and stir through the yogurt and half of coriander.
- Serve with rice and garnish with chillies and remaining coriander!
I would love to hear what you think of the recipe or if you give the recipe a go!
“Food makes travel so exceptional, because you get to taste what it’s actually supposed to taste like.” – Meghan Markle
