Roasted coconut, lime and tamarind curry – Recipes – Anna Jones

Ingredients

• 300g short-grain brown rice
• 1 red onion
• coconut oil
• 2 cloves of garlic
• a thumb-sized piece of fresh ginger
• 1 red chilli
• 2 carrots
• a large bunch of fresh coriander
• 400g butternut, kabocha or acorn squash
• 1 × 200g bag of spinach or other greens
• 1 tablespoon fennel seeds
• 1 tablespoon mustard seeds
• 1 × 400g tin of good chopped tomatoes
• 1 × 400g tin of coconut milk
• 2 tablespoons tamarind paste
• 50g unsweetened coconut flakes or desiccated coconut
• 2 unwaxed limes
• 2 tablespoons maple syrup