Sri Lankan Zucchini And Coconut Curry

This is one of those easy vegetarian curries that gives the impression that you have spent hours blending spices and cooking over a hot stove! 

Thanks to curry leaves and quick cooking zucchini/courgette you can have this on the table in around 20minutes. Just enough time to cook the rice.

Serves 4-6.

Ingredients

30-50mls oil or ghee

2 teaspoons cumin seeds

1 dry chilli

15 curry leaves

1 shallot, halved and finely sliced

1 pinch turmeric power

650g zucchini/courgette if large, quartered and then cut into even chunks, around 1.5-2cm

270mls coconut milk

50mls water

Method

In a large frying pan with a lid, heat the oil or ghee.

Once hot, add the cumin seeds, chilli and curry leaves.

As soon as the leave start spluttering, add the shallot, turn the heat down and slowly cook the shallot until soft, 5-7 minutes.

Now add the turmeric, zucchini, coconut milk and water to the pan. Stir well and cover.

Bring up to the boil and simmer for 7-10 minutes, stirring frequently as the sauce thickens.

Once the zucchini is cooked your curry is ready.

Date And Vanilla Squares

These have been in the boys lunch boxes this week and have been very popular as their sweet treat!

As a gluten, nut, egg and dairy free treat these are fab as they are no bake and all you need to do is whizz the ingredients and squish them into a prepared tin.

Ingredients

200g pitted dates

100g sultanas

50g shredded coconut

1/2 teaspoon vanilla extract

2 teaspoons coconut oil

Method

Line a square 18cm tin with baking parchment.

In a food processor, process the dates and sultanas, followed by the coconut and finally the vanilla and coconut oil. Allow the mix to begin to come together while you process.

Tip the date mix into the prepared tin, top with another piece of baking parchment and using the back of a spoon, squish into the edges with the parchment between the spoon and dates.

Pop the tin into the fridge and cool for an hour before cutting into squares, wrap the portions in baking parchment and keep in the fridge.