Sri Lankan curries feature big chunks of fresh vegetables and protein swimming in bright, fragrantly-spiced broths. We’ve used softly roasted butternut squash, toasted cashews and low fat coconut milk to make this delicious, warmly spiced Friday night treat.

Serves 4.

1 small butternut squash, cut into large 2.5 cm chunks
20g cashews
2 tsp cold pressed rapeseed oil – divided
1 red onion, chopped
3 large garlic cloves, crushed
5cm piece fresh ginger (about 20g), peeled and grated
1 fresh red chilli, cut in half lengthways and seeds removed, then finely diced
1 red pepper, cut into large chunks
1 green pepper, cut into large chunks
1 tsp ground turmeric
1 tbsp curry powder
1 tsp black mustard seeds
1 tsp fenugreek seeds
15 curry leaves
1 tbsp tomato purée
200ml reduced-fat coconut milk
200ml water
½ lime
salt and black pepper
Fresh coriander leaves, optional

Preheat the oven to 180°C 
 
Spread the cubes of butternut squash over the lined baking tray, drizzle over 1 tsp of the rapeseed oil, season with salt and pepper, put the tray in the oven and roast for 30 minutes until tender, adding the pepper and courgette for the last 10 minutes.

Toast the cashews in the oven on the small baking tray for the last 5-10 minutes until golden, then roughly chop.

Heat the last tsp of rapeseed oil in the large saucepan over a medium heat and add the onion and a pinch of salt and cook until softened.

Add the garlic, ginger and chilli and cook for another minute.

Add the turmeric, curry powder, mustard seeds, fenugreek seeds, tomato purée and curry leaves and cook for another minute, constantly stirring.

Pour the coconut milk and water into the pan, stir to combine, turn up the heat and simmer for 5 minutes.
 
Add the roasted butternut squash, pepper and courgette folding them gently into the curry then squeeze the lime juice into the pan and fold it into the sauce.

Taste and season then serve with brown rice and the coriander and cashews sprinkled on top.