Sri Lankan Butternut Squash Curry

Shelina Permalloo

Sri Lankan Butternut Squash Curry

This is based on an easy, 'throw it all in' recipe for any type of squash!
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Ingredients Method

Ingredients
  

  • 1 large butternut squash , seeded (skin left on) and cut into 5cm cubes (or whatever squash you have, peeling any that have a tough skin)
  • 1 onion, chopped into large chunks
  • 3 tbsp dessicated coconut
  • 1 400ml tin cocnut milk
  • 1 tsp white pepper
  • 1 tsp ground coriander
  • 1 tsp fennugreek seeds
  • 1 tsp chilli powder (as hot or otherwise as you want)
  • 2 green cardamon pods, whole but lightly crushed
  • 1 cinnamon stick
  • 6 fresh curry leaves
  • salt to taste
  • Alternatively replace the ground spices with a curry powder of your choice and use whatever whole spices you have to hand!

Method
 

  1. Put all the ingredients into a heavy-based casserole or saucepan and season with salt to taste. Bring to a gentle boil, then cook, uncovered, over a medium heat for around 45 minutes, or until the squash is cooked and tender, stirring occasionally.
  2. Garnish with extra curry leaves and serve with brown rice and salad.