John Torode's coconut curry

Inspired by his trip across Sri Lanka - John’s adding some spice to your Monday, as he joins us in the kitchen with a delicious coconut curry.

INGREDIENTS:

For John’s Sri Lankan curry powder: (makes more than you will need for this recipe)

10g uncooked rice

40g coriander seeds

10–15g cinnamon pieces

10g black peppercorns

10–18g dried chillies (depending on how spicy you like your curry)

10g cumin seeds

28g fennel seeds

For the coconut curry:

1 butternut squash

80ml vegetable oil

1 onion sliced

1 large thumb of ginger grated

2 cloves garlic grated

1 tbsp Sri Lankan curry powder (or your choice of curry powder)

30g soft brown sugar is as good

2 tins or 800ml coconut milk

3 big spoons of Hot Indian Lime Pickle

3 sticks lemongrass, crushed

100g fresh mixed shoots or bean sprouts (we used a mixture of alfalfa, sunflower shoots and mung bean)

small bunch coriander

For the rice:

1 tbsp vegetable oil

1 small onion sliced

1 tsp cumin seeds

3 cardamom pods cracked

1 tsp mustard seeds

½ green chilli finely sliced

a good handful of fresh curry leaves

400g basmati rice, cooked according to packet instructions

METHOD:

• To make the curry powder, heat a pan over a medium–high heat. Add the basmati rice and cook for a few minutes.

• When starting to brown, add the coriander seeds, cinnamon pieces and black peppercorns and toast for a few minutes while stirring. Add the chilli, cumin seeds and fennel seeds and continue to roast in the pan for 5 minutes, until fragrant. Grind in a spice grinder.

• For the coconut curry: Peel and cut the butternut squash into 4-5cm chunks, then set to one side.

• Put around 80ml of oil in a wok or large pan and add the garlic, ginger and onion and soften, add the curry powder and cook until fragrant.

• Now add the sugar and cook for 2 minutes. This makes a richer and sweeter curry.

• Add the squash, stir well and cook for 2-3 minutes, then pour in the coconut milk and the coconut cream, add the lemon grass and cook for 20-30 minutes until the squash is soft.

• Finally add the lime pickle and serve garnished with coriander, shoots and sprouts. Serve with rice or it is great with noodles - it can even be blended and eaten as a spiced soup.

• For the rice, heat the oil in a large pan then add the onions and cook over a medium heat until softened.

• Add the spices, chillies and the curry leaves and cook until the mustard seeds pop. Add the cooked rice, stir well and cook until hot.