½tspmild chilli powder(or medium if you prefer it hotter)
2mediumcarrotssliced into thin batons
2mediumcourgettessliced into thin batons
1red peppersliced
1/2mediumbutternut squashcubed
2tomatoescut into wedges
3tbspfresh coriander leavesroughly chopped
2limes
2tbspcoconut oilor plain flavoured oil
Instructions
Prepare the vegetables and spices in advance.
Heat the oil in a large pan and add the onion and coriander and cumin seeds when hot.
Gently fry the onion and seeds for 2-3 minutes, until the onion is softened slightly, and the seeds begin to splutter, stirring frequently.
Add the garlic, ginger, fresh green chilli, turmeric, fenugreek and chilli powder and cook for a further 2-3 minutes, stirring frequently.
Add the vegetables, and stir to coat in the spices.
Pour in the stock, and bring to the boil. Reduce the heat and simmer with a lid for 15 minutes until the vegetables are nearly cooked through.
Add the coconut milk, vegan 'fish' sauce (or soy), curry leaves, chopped tomatoes and fresh coriander (reserve a little for a garnish) and the juice of one lime.
Gently simmer for a further 5 - 10 minutes until the vegetables are all cooked through.
Serve over steamed rice, garnished with fresh red chilli and fresh coriander with a wedge of lime.