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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

Shelina Permalloo

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.

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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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From the book: The Sunshine Diet

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