Ingredients

3/4 tsp

Steenbergs organic chilli powder

1/4 tsp

Steenbergs organic fenugreek seeds

1 tsp

Steenbergs organic coriander seeds

1" piece

fresh ginger

1/2 tsp

Steenbergs asafoetida

1/2 tsp

Steenbergs organic nigella seeds

Steenbergs haberno chilli

2 tbs

fish sauce

2 tbs

coconut aminos

3 tbs

coconut milk

1 tin

chopped tomatoes

1/2

medium squash or pumpkin, chopped

medium sweet potatoes, chopped

Handful of green beans

This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were mixed together but when a curry critic exclaimed that it was 'truly sensational' I thought it was worth repeating and sharing with other curry enthusiasts. Replacing the sweet potato with marrow is quite simply 'delicious and hearty!'

Method

Whizz the chilli, fenugreek, coriander, ginger, asafoetida, nigella, chilli and fish sauce in a small food processor with 3tbs water. Process until a paste is formed.
Add the paste to a saucepan and warm to a low boil with coconut aminos, coconut milk and whisk to mix
Add chopped vegetables. Simmer for 15-20 minutes until veg tender. Add steamed beans (still with a bite). Can add prawns ir cooked cod loin if preferred