*For an alternative to roasted curry powder you can use equal parts ground coriander seeds, ground fennel seeds and ground cumin seeds. Dry roast them on a pan on a low heat for approximately 5-10 minutes, until the colour starts to change to a darker brown.
Check out more delicious recipes on my blog The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating. Check us out on Instagram @the_bluntknife.