A mild but fragrant curry

Serves 4

1 tbsp cumin seeds
1tbsp coriander seeds
1tsp fennel seeds
3 large garlic cloves
Small piece fresh root ginger, peeled and chopped
1 red chilli, deseeded and chopped
1tsp turmeric
1 tomato
Pinch of sugar
2 tbsp Essential virgin coconut oil
1 red onion, finely chopped
1 tsp garam masala
250g butternut squash, peeled and chopped into chunks
1 red pepper, chopped into chunks
225g green beans, sliced in half crossways
400ml can Essential organic coconut milk
400g can Essential chickpeas, rinsed and drained
400g can Essential chopped Italian tomatoes
1tsp tamarind paste 
Handful of chopped coriander leaves
30g Essential toasted coconut flakes

1. Dry fry the seeds in a non-stick frying pan until they turn golden.  Place in a grinder and process to form a powder.  Place the garlic, ginger, chilli, turmeric, tomato and sugar in a food processor with the spice mixture and process with a little water to make a paste.

2. Heat the coconut butter in a large non-stick frying pan. Sauté the onion for 2 minutes until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.

3. Stir in the garam masala, coconut milk and tomatoes with the butternut squash. Bring to a boil, then lower the heat and simmer for 15 minutes.  Add the red pepper, green beans, chickpeas and cook for a further 5 minutes.

4. Stir in the tamarind paste, season to taste and scatter with the coriander leaves and coconut flakes to serve

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