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Beetroot and squash curry
Fruit and vegetables
¼ tsp
fenugreek
seeds
10
curry leaves
1 green bird’s-eye
chilli
, sliced in half lengthways (optional)
1
red onion
, thinly sliced
2 raw
beetroots
, approximately 250g/9oz in total, peeled and cut into 2x0.5cm/¾x¼in pieces
½
butternut squash
, approximately 250g/9oz, peeled and cut into 2x0.5cm/¾x¼in pieces
½
lime
, juice only
Tins, packets and jars
150ml/5fl oz
coconut milk
Cooking ingredients
2 tbsp
sunflower oil
¼ tsp black
mustard seeds
½ tsp
fennel seeds
¼ tsp ground
turmeric
1–2 tsp roasted Sri Lankan
curry powder
, to taste
salt
Other
freshly steamed rice or warmed
parathas
or naans, to serve
Back to recipe
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