- 1tbsp groundnut oil
- 1 large onion, chopped
- 100g sweet potatoes, cut into chunks
- 100g butternut squash, deseeded and cut into chunks
- 400ml tin reduced-fat coconut milk
- 200ml reduced-salt vegetable stock
- 2 large courgettes, cut into chunks
- 100g green beans, trimmed
- 400g tin chickpeas in water, drained
- 200g tin green lentils in water, rinsed and drained
- Handful of fresh chopped coriander
- 600g boiled or coconut rice (see tip), to serve
- 2tsp cumin seeds
- 2tsp coriander seeds
- 1tsp ground turmeric
- 3 red chillies, deseeded
- 5 spring onions, chopped
- 2 garlic cloves, chopped
- 2.5cm piece fresh root ginger, peeled and chopped
- 4 lemongrass stalks, outer leaves discarded and cores chopped
- Finely grated rind and juice of 1 lime
- 1tbsp honey
For the curry paste
- To make the paste, dry-fry the cumin and coriander seeds in a small frying pan over a medium heat for 2–3 min until fragrant. Transfer to a mini blender and blend to a fine powder. Add the remaining curry paste ingredients and blend until smooth, adding a little water if necessary. Season with black pepper, then set aside.
- Heat the groundnut oil in a large saucepan over a medium heat, then add the onion and cook for about 5 min until just starting to soften. Add 3–4 heaped tbsp curry paste and cook for about 5 min more until fragrant.
- Add the sweet potatoes and squash and stir to coat, then pour in the coconut milk and stock. Bring to the boil, then reduce the heat and simmer for about 10 min until the veg are almost tender.
- Add the courgettes, green beans, chickpeas and lentils and cook for a further 10 min until the courgettes are just cooked.
- Sprinkle with the coriander and serve with the rice.
Tip: To make coconut rice, replace some of the cooking water with a tin of reduced-fat coconut milk.
Star ingredient: GINGER Best known for helping to alleviate nausea, ginger also has anti-inflammatory effects. Studies show it may be useful in helping to ease the pain linked to osteoarthritis and rheumatoid arthritis.