Sri Lankan Butternut Squash Curry
This is based on an easy, 'throw it all in' recipe for any type of squash!
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!
Instructions
- 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.
- Garnish with extra curry leaves and serve with brown rice and salad.