Sri Lankan Butternut Squash Curry
This light and aromatic vegetable curry From Shelina Permalloo's The Sunshine Diet is the perfect dish for a midweek and weekend suppers.
From the book
The Sunshine Diet
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Introduction
One evening my sister’s friend and her mum showed me how to cook some traditional Sri Lankan dishes, and this was one of the stand-out dishes of the night. I was most impressed that it didn’t require the spices to be tempered or even roasted, yet the end result was a heady, layered and aromatic vegetable curry. This recipe’s simplicity is what makes it so special. The curry is perfect as a midweek get-together meal, particularly if you’ve come home after work wanting something really easy but delicious to prepare.
Ingredients
| 1 | large butternut squash, seeded (skin left on) and cut into 5cm cubes |
| 1 | onion, chopped into large chunks |
| 3 tbsp | desiccated coconut |
| 1 x 400ml | tin light coconut milk, plus 1 tinful of cold water |
| 2 tbsp | ground coriander |
| 1 tsp | white pepper |
| 1 tsp | ground turmeric |
| 1 tsp | fenugreek seeds |
| 1 tsp | hot chilli powder |
| 2 | green cardamom pods, left whole but lightly crushed |
| 1 | cinnamon stick, snapped in half |
| 6 | fresh curry leaves, plus extra to garnish |
| salt |
Method
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.
Per serving: calories 215 kcal, fat 9g, sugar 13g.
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