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Roasted coconut, lime and tamarind curry

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Description
Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook';s Year. She lives in Hackney, east London with her husband and young son. ';This recipe, like the sweet potato dhal in A Modern Way to Eat, has become an instant classic in my house. I make this a lot, and each time I make it I still can’t believe how tasty it is. The squash, fennel seeds and tamarind come together to make a vibrant curry, and the toasted maple and lime coconut is the crowning glory (and a great little treat for snacking on in its own right too)';
Ingredients
  • <p>SERVES 4</p><p>300g short
  • grain brown rice</p><p>1 red onion</p><p>coconut oil</p><p>2 cloves of garlic</p><p>a thumb
  • sized piece of fresh ginger</p><p>1 red chilli</p><p>2 carrots</p><p>a large bunch of fresh coriander</p><p>400g butternut
  • kabocha</p><p>or acorn squash</p><p>1 × 200g bag of spinach</p><p>or other greens</p><p>1 tablespoon fennel seeds</p><p>1 tablespoon mustard seeds</p><p>1 × 400g tin of good</p><p>chopped tomatoes</p><p>1 × 400g tin of coconut milk</p><p>2 tablespoons tamarind paste</p><p>500g unsweetened coconut fakes</p><p>or desiccated coconut</p><p>2 unwaxed limes</p><p>2 tablespoons maple syrup</p>
Instructions
  1. 1

    1. Preheat your oven to 200°C/180°C fan/gas 6. Fill and boil a kettle and get all your ingredients together. Put a big saucepan on a medium heat.

    2. Get your rice on. Weigh out the rice in a mug or measuring jug, making a note of the level it comes up to, then rinse it in cold water and put it into the pan. Fill the mug to the same level with water and add to the pan, then repeat so you have double the volume of water to rice. Add a good pinch of salt, bring to the boil, then turn down the heat and simmer for 20 minutes.

    3. Meanwhile, peel and finely chop the red onion. Put a teaspoon of coconut oil into another large saucepan, add the onion and cook on a high heat for 5 minutes, until soft.

    4. Chop the garlic, ginger and chilli and put to one side. Peel the carrots and chop into 0.5cm rounds. Chop the coriander stalks, put the leaves to one side. Once the onion is soft, add the garlic, ginger, chilli, carrots and coriander stalks to the pan and cook for a couple of minutes.

    5. Cut the squash in half lengthways (there is no need to peel) and then into quarters. Remove the seeds, then cut into thin 0.5cm slices. Wash the spinach and remove any tough stalks.

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Read it online: https://madeinhackney.org/recipe/roasted-coconut-lime-and-tamarind-curry/